Ingredients

• 1 cup long grain white rice
• 1 cup coconut milk
• 1 cup vegetable broth
• 2 tsp coconut oil
• 8 oz extra-firm tofu, cut into 1/2 inch cubes (optional)
• 1 orange bell pepper, finely diced
• 1 red bell pepper, finely diced
• 1 cup finely diced pineapple
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 2 tbsp tamari
• 2 tsp sriracha sauce (optional)
• 1/4 cup chopped cashews
• 2 green onions, sliced

Preparation

In a small saucepan, bring the rice, coconut milk and vegetable broth to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Turn off the heat and allow the rice to sit, covered for an additional 5 minutes.
In a large frying pan, heat the coconut oil over medium-high heat. Add the tofu and cook, stirring frequently, until it is brown on all sides. Remove the cooked tofu from pan and set it aside.
In the same frying pan, combine the bell pepper and pineapple. Cook, stirring occasionally, until the ingredients have softened, between 3 to 5 minutes. Add the garlic and ginger and allow them to cook until they become fragrant, an additional 30 seconds. Add the cooked tofu and coconut rice to the pan. Season it with the tamari and sriracha and stir well. Cook for an additional 2 to 3 minutes.
Serve immediately topped with the crushed cashews and green onion or store in the refrigerator for up to days.