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Pineapple, Greens, & Tofu with Roasted Chile-Coconut Dressing

Pineapple, Greens, & Tofu with Roasted Chile-Coconut Dressing Recipe

  • ½ cup expeller-pressed canola oil
  • 4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile
  • 4 large garlic cloves, finely chopped
  • 1 1/3 cups coconut milk, or to taste
  • 2 to 2½ tablespoons Asian fish sauce
  • 4 tablespoons sugar
  • ¼ teaspoon salt
  • Juice of ½ large lime
  • 3 large handfuls mixed tart greens, such as the tender yellow hearts of eascarole, arugula, frisée, curly endive, mizuna, watercress, purslane, lamb’s ear, and baby spinach
  • 8 to 10 leaves of napa cabbage, cut crosswise into thin slivers
  • 4 scallions (white and green parts), thinly sliced
  • 1½ cups bite-sized pieces fresh pineapple, or canned in pineapple juice and drained
  • ½ cup roasted, salted and broken cashews or peanuts
  • 1½ to 2 cups diced firm tofu or cooked and diced tempeh, chicken, or seafood
  • ½ lightly packed cup of fresh mint, cilantro, or basil leaves torn
  • Salt and freshly ground black pepper
  • Juice of 1 to 1 ½ large limes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 738kcal (37%)
Total Fat 61g (94%)
Saturated Fat 19g (94%)
Cholesterol 0mg (0%)
Total Carbohydrate 35g
Dietary Fiber 7g
Sugars 21g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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