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Sweet & spicy, quick and easy, delicious and healthy. Celebrate the Chinese New Year with flavor and color!
Can we get something out of the way before I move on to this super delicious bowl of Asian goodness? Yeah? Great, here goes.
One bite of this sweet & spicy Asian brown rice and pineapple bowl and my self-control left me. It said, “ciao Bella,” you’re on your own. And guess what happened when it left the building? I ate the entire bowl of this delectable dish of veggies, pineapple, and coconut soy sauce.
Lies.
I ate two.
And before you start giving me judgy eyes, take a bite of this, because that’s all it’s going to take before you find yourself sitting on your couch watching HGTV as you lick the last remaining drops of sauce from the bottom of your bowl.
Judgy eyes be gone! Besides, I’m training for a marathon.
That’s going to be my excuse for the next eight months.
Now on to this sweet & spicy Asian brown rice and pineapple bowl.
Bowls are the B.O.M.B. right now. And why not? What could be better than piling a healthy carb and a ton of vegetables, plus a yummy sauce, in a big bowl that you get to mix up and eat? It doesn’t get much better than that.
This bowl was inspired by the fact that the Chinese New Year is coming up on Monday, February 8. It’s the Year of the Monkey. Alex is a monkey. She thought she was a rat for some reason and has been harboring bad will toward her brother because he’s a dog. She loves dogs and wanted to be a dog too. Then she discovered that she was wrong, and now she’s thrilled because she’s a monkey. I’m a rabbit. But I digress.
You can’t celebrate the Chinese New Year without eating something Chinese. That would be wrong. Thankfully I’ve created this crazy good brown rice and pineapple bowl that you can make in less than thirty minutes and be as happy as a monkey.
Because I wanted to use some pineapple juice to marinate the tofu, and to use in the coconut milk sauce that you’re going to pour all over the top of this dish, I decided to use Dole Pineapple chunks. Pineapple is a great source of vitamin C and manganese and aids in digestion.
You’ll want to start this recipe by pressing the extra moisture out of the tofu and then marinate it in a pineapple orange juice mix for twenty five minutes while you prepare the rest of the meal.
To Press tofu: Put your tofu on a plate lined with paper towels and then put another layer of paper towel on top and set a heavy pan on the top. Let sit for twenty to thirty minutes. Change the towels after ten minutes.
Marinate your tofu while you prepare the rest of the dish. Cut it in half lengthwise. This helps it soak up the juice and cook faster.
While the tofu is marinating make four servings of Minute Rice Brown Rice. I like brown rice because it has more nutrients than white rice and Minute cooks in just ten minutes. Perfect for a busy weeknight. I also love the nutty flavor and chewy texture.
Minute Brown Rice
While the rice is cooking, heat a wok or a large skillet and when it’s hot add 1 tablespoon of Kikkoman Teriyaki Sauce to the pan. Teriyaki sauce adds so much flavor and is a great way to saute vegetables without using oil. Add the pineapple and toss it around until it starts to turn a light golden brown. Remove it from the pan and put it in a bowl for later.
You’re going to continue the process with the broccoli, bell pepper, and bok choy. Add some teriyaki sauce and the broccoli. Add some teriyaki sauce and the pepper, and so on.
While the vegetables are cooking you can heat a small sauce pan and add 1 teaspoon of teriyaki sauce and the garlic. Cook the garlic for a minute and then add a can of light coconut milk, some soy sauce, a few tablespoons of the pineapple orange juice that you marinated the tofu in, sriracha, and Chinese 5 spice. Bring it to a boil and simmer while you finish cooking the vegetables and the tofu.
The tofu is the last ingredient that you’ll want to cook. The wok or skillet that you used to cook the Dole pineapple and vegetables will be nice and hot and will give a nice sear to the tofu. Add a tablespoon of teriyaki sauce and the tofu and cook until both sides are nice and golden brown.
Now it’s time to build your sweet & spicy Asian brown rice and pineapple bowl. And let me say that this is NOT a stir-fry. Ain't nothing fried in oil in this dish! Now that we have that straight....
Fill half of the bowl with rice, then add some pineapple, some teriyaki glazed broccoli, yellow bell pepper, and bok choy. Now pour on a liberal amount of the amazingly flavorful spicy coconut soy sauce—I could drink this sauce— which has 37% less sodium than regular soy sauce. Sprinkle some fresh chopped green onion on top and dinner is served.
Alex and I love hearing from you. Please leave a comment and let us know what you think of our recipes. And let’s connect! Hop on over to Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did.
Tell me:
Are you celebrating the Chinese New Year?
What animal are you?
Are you a brown rice or white rice fan?
Sweet & Spicy Asian Brown Rice and Pineapple Bowl
Ingredients
- 5 tablespoons of teriyaki sauce
- 1 15 ounce block of tofu – pressed to remove excess water and cut in half lengthwise
- 4 cups of cooked brown rice – follow directions on package
- 1 20 ounce can of pineapple chunks packed in pineapple juice – reserve the juice for a marinade
- 1 small head of broccoli – remove stem and break into florets
- 1 head of bok choy – coarsely chopped
- 1 yellow bell pepper – seeded and coarsely chopped
- 1 or 2 green onions – chopped
For the sauce:
- Juice from 1 orange – approximately 1/4 cup
- 1 teaspoon of teriyaki sauce
- 1 clove of garlic – minced
- 1 13 ounce can of light coconut milk
- 1 tablespoon of sriracha – NOTE: Start with a teaspoon and add and taste as you go if you don’t like spicy food.
- 2 tablespoons of reduced sodium soy sauce
- 2 teaspoons of Chinese 5 Spice
- 3 tablespoons of pineapple orange juice
Instructions
- Make the rice according to the directions on the package.
- NOTE: Reserve 3 tablespoons in a small bowl for the sauce. Pour the pineapple juice from the can of pineapple chunks into a shallow bowl. Add the orange juice and whisk with a fork. Place the tofu in the marinade and turn a few times. Let sit for 10 minutes and turn the tofu. Let sit until ready to cook.
- Heat a wok or a large iron skillet with 1 tablespoon of teriyaki sauce. When the sauce it hot and bubbling add the pineapple and toss in the sauce to coat. Stirring frequently, cook the pineapple until the surface begins to lightly brown and caramelize. Approximately 4-5 minutes. Remove from pan and let sit in a bowl.
- Add 3 tablespoons of teriyaki sauce to the wok or skillet and cook the broccoli until the stems are easily pierced with a fork. Stirring occasionally. It should be soft but not mushy. Still slightly firm. Remove from the pan and put in a bowl with the pineapple. Approximately 6-8 minutes.
- While the broccoli is cooking, make the sauce. Heat a small saucepan on medium heat. When the pan is hot add the teaspoon of teriyaki sauce and the garlic. Stir and cook for two minutes. Add the coconut milk, sriracha, soy sauce, Chinese 5 spice, and pineapple and orange juice. Stir well to combine and bring to a boil. Reduce the heat to a simmer and cook until the tofu is ready.
- Add 1/4 cup of water to the wok or skillet (it should sizzle and steam). Add the bell pepper and stir to combine the teriyaki water glaze. Cook for four minutes and add the bok choy. Stir to coat with the glaze. Cook until the peppers and bok choy begin to soften. Approximately 6-8 minutes. Remove from the pan and put in the bowl with the pineapple and broccoli.
- Add 1 tablespoon of teriyaki sauce to the wok or skillet and spread evenly. Add the tofu steaks (if you’re cooking with a wok you might want to cube the tofu) and sear on both sides. Approximately two minutes per side. They should be golden brown.
- Fill a bowl with rice, the vegetables, pineapple, and the green onion. Pour the sauce on top and toss.
- Enjoy!
SuzLyfe says
I tell you what, this would be great post run--get some sodium, sugar, carbs, and protein back in you!
Linda Meyer says
Well, then I'm going to plan on making this after my long runs. What a hardship, haha! Thanks, Susie. 🙂
Natalie says
My self control is already slim when I'm faced with delicious asian food, and then you add FRUIT! 😮 Oh man two bowls for me too please! Sweet and tangy and spicy and saucy, my goodness this is a perfect meal <3
Linda Meyer says
I thought you'd like this! Thanks, Natalie. 🙂
Strength and Sunshine says
Maybe that's why I've been on an Asian kick all month...Chinese New Year! Hahaha! Looks fab my friend 😉
Linda Meyer says
That very well could be. Thanks so much!
Cristi Comes says
what a gorgeous and delicious-looking tofu bowl. That sauce sounds just heavenly! Thank you for sharing. #client
Linda Meyer says
Thank you, Cristi! It was a fun recipe to develop, and eat. 😉
MomHomeGuide says
Your rice bowl looks delicious! Your photos are beautiful, too!
Linda Meyer says
Thank you so much! 🙂
Gingi Edmonds Freeman says
Looks amazing, but I am hissing and recoiling away from the BPA lined canned pineapple like some kind of creepy BPA fearing vampire... 😉
Linda Meyer says
You can stop recoiling, my friend. Dole's cans are not lined with BPA. http://newsletter.dole.com/2015/say-nay-bpa/ 🙂
Gingi Edmonds Freeman says
Seriously?!?! How did I not know this?!?!
Linda Meyer says
They don't advertise it like some companies do. How would you know? 🙂
Christine (Run Plant Based) says
This looks perfect, agreed on the amazing photos and great color and flavor blends. I love blending fruit with savory dishes!
Linda Meyer says
Thank you, Christine! That's so nice of you. I totally agree, the acid and sweetness in the pineapple is a great contrast to the spiciness of the rest of the dish.
Sam @ PancakeWarriors says
Oh yum this sounds seriously amazing! Loving the sauce to drizzle over the top - that really makes this special. I'm going to go look at what animal I am in Chinese astrology. Should be fun. I'm probably a rat lol!
Linda Meyer says
Lol! There's nothing wrong with being a rat, Sam. 🙂 Thank you so much. I hope you try this recipe.
Evi says
I love these kind of bowls! So delicious, Linda! Pinned 🙂
Linda Meyer says
Thanks, Evi! I'm so happy you like the recipe. 🙂
tworaspberries says
this looks delicious! I love pineapple in like everything! it adds such a nice sweet flavor! 😉
Linda Meyer says
Thank you! Pineapple makes everything better. 🙂
veggiesdontbite says
I love power bowls and I love sweet and spicy!!! This looks delicious Linda!
Linda Meyer says
Thank you, Sophia! I haven't had a sweet & spicy dish in such a long time, which is probably why I ate two bowls of it-haha!
The Vegan 8 says
This looks amazing, so full of flavor and spice! So many beautiful colors!
Linda Meyer says
Thanks, Brandi! It's been so gray and dreary in the Chicago area, the colors in this bowl really perked me up.
athleticavocado says
This bowl has everything I could ever want in a bowl, literally!
Linda Meyer says
It's packed full of super foods, what's not to like? Thanks so much! 🙂
Jenn says
We have been eating a lot of pineapple lately - this same exact pineapple to be exact. Super yummy! And I use Minute Rice all the time - I'm not ashamed....such a HUGE time saver. Love it! Great recipe, Linda!
Linda Meyer says
When fresh pineapple isn't actually fresh, meaning super green and not ready to eat, canned the next best option. And no shame in using Minute rice ever, I use it too. Thanks, Jenn!
foodhuntersguide says
The flavors in this bowl sound wonderful
Linda Meyer says
Thank you! They really are wonderful.
Uma Srinivas says
I like to try this. I am always like to use coconut or coconut milk to my dish.
Linda Meyer says
Thank you, Uma! Please let me know what you think. 🙂
Mel @ avirtualvegan.com says
This looks so very delicious! I love all the flavours you have going on there and I adore pineapple in savoury dishes. I will be trying this for sure!
Linda Meyer says
Thank you, Mel! Let me know what you think if you do. 🙂
Diana Rambles says
Yum yum yum!!
Linda Meyer says
Thanks so much, Diana! 🙂
haukehawk says
I think pineapple is exactly what this bowl needs! I see many buddha bowl and the first thing I think is "ugh, this must dry and so uncomfortable to eat" - Love the fresh vibe of this one!!
Linda Meyer says
The pineapple adds the acid that this dish needs for balance. I agree, a lot of bowls look dry and bland. Thanks, Howie!
Gin says
I could eat this at least once a week. Chinese New Year or not. Love the flavors, and your pics are delicious!
Linda Meyer says
Thank you so much, Gin! You're so sweet. 🙂 And yes, I could definitely eat this once a week, or everyday-haha!
Sina @ Vegan Heaven says
This looks so delicious, Linda! Some great flavors going on here! 🙂 I love that you added pineapple. 🙂
Linda Meyer says
Thank you, Sina! Pineapple is the perfect addition to this Asian inspired bowl. It's so cheerful. 🙂
Kathy Hester says
Tofu and pineapple are a winner! I can't wait to make this.
Linda Meyer says
Thank you, Kathy! Let me know what you think. 🙂
Healing Tomato says
Brown rice, pineapple and broccoli! That is a winning combination. I absolutely love this recipe. It is a perfect winter time lunch idea.
Linda Meyer says
Winter or summer, the colors just cheer you up. Thanks!
GiGi Eats Celebrities says
I have never tried the Sweet & Spicy combo.... Obviously I need to change that so I can see why everyone loves it so much!
Linda Meyer says
Oh you have to try it! Sweet and spicy or salty and spicy are the best. 🙂
Maggie says
Wow another A plus recipe, that sauce is simply awesome don't like to admit it but I eat 3 bowls full then then started into the sauce took all my will power to leave the remainder alone. Thankyou
Linda Meyer says
Haha! So happy to hear how much you liked the recipe, Maggie. 🙂 The good news is that everything in the bowl was good for you.
Mary Lynne says
Just made this tonight, and it is so yummy! I opted for just one teaspoon of sriracha (so glad you suggested starting there). I think more might have overpowered the dish. I burned the broccoli while I was putting together the sauce, but luckily I had some frozen, so I pulled that out and used it instead. This was my first time using Chinese Five Spice, so I was happy I got to venture out and try something new!
Linda Meyer says
Hi Mary Lynne! I'm so happy you enjoyed the recipe, thank you so much for letting us know. Chinese Five Spice is one of my favorites, your comment just made me crave some. 🙂