DVC Combo #3 (Fresh Pineapple Chutney and Thai Stir Fried Tofu)


Ingredients in this Recipe

  • 1 clove garlic, chopped
  • 1 cup cooked brown rice, whole grains or couscous, or a combination, or cooked noodles
  • 1 small or ½ large Persian cucumbers, diced (scrubbed but not peeled)
  • 1 small yellow, red or orange bell pepper, or a combination (optional)
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1 tablespoon grated raw coconut
  • 1 tablespoon white wine vinegar
  • 1 tablespoons coarsely chopped parsley
  • 1 teaspoon each finely chopped basil and finely chopped mint (or 2 teaspoons finely chopped Thai basil)
  • 1/2 cup chopped fresh heirloom tomatoes or the same amount of leftover cooked vegetables
  • 1/2 cup Thai Stir Fried Tofu
  • 1/2 recipe Fresh Fruit Chutney (Pineapple is terrific in this combo.)
  • 2 shallots, or 1/3 small red onion, coarsely chopped (optional)
  • 2 tablespoons brown rice vinegar (regular rice vinegar is okay, too)
  • 2 tablespoons naturally fermented soy sauce
  • 2 tablespoons oil (I use one tablespoon each of Spanish olive oil and Chinese peanut oil)
  • 2 tablespoons Thai fish sauce (or less, to taste)
  • A pinch of salt
  • Fresh jalapenos and/or bird chilis, to taste (also optional)
  • Freshly ground pepper
  • Juice of ½ of a small lime
  • ½ inch slice of fresh ginger, peeled and minced

Recipe Preparation

See Full Recipe at Food52


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