Instructions

• Heat 1 teaspoon of coconut oil in a large wok or non-stick skillet, over a medium-high heat. Add the crumbled tofu and sauté, stirring frequently, until lightly browned, around 2-3 minutes. Then transfer the tofu to a large bowl and set aside.
• Next, add 1 tablespoon of the coconut oil to the wok, along with the pineapple and red bell pepper. Cook, stirring constantly, until the pineapple has caramelized around the edges, about 3-5 minutes. Then add the green onions and garlic, cook for a further 30 seconds, then transfer to the bowl with the tofu.
• Reduce the heat to medium and add the remaining coconut oil to the wok. Add in the cashews and cook for about 30 seconds. Next, add the cooked brown rice, stir to combine and cook until heated through, about 3 minutes.
• Transfer the contents of the bowl back into the pan and stir to combine, then remove from the heat and stir in the tamari and sriracha sauces. Squeeze in the juice of ½ lime season to taste with salt and stir well.
• Slice the remaining ½ lime into 4 wedges. Serve the rice with the lime wedges and cilantro.