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

Course Main Dishes

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

See Full Recipe at Food52