My guests couldn't stop raving about this pineapple fried rice recipe. There's something about the slightly sweet addition of the pineapple and the crunch of the vegetables and the creaminess of the tofu that gets them every time.
This is an especially good recipe for leftover rice and a good one for your weekend prep. There's a bit of chopping with the onion, carrots, bell peppers and green onions and if you've done that ahead of time, it'll be a breeze to put together. You could also pre-make a couple of batches of the baked tofu and split them between two recipes, including this one.
The baked tofu works well here as your protein. After pressing the cube of tofu, cut into equal-sized cubes and marinate for at least 10 minutes. Then, bake 30 minutes, turning once after 15 minutes. They will shrink a little.
I love how colorful it is and it's great to serve to non-vegetarians, as well.
I'd love to hear your feedback in the comments below for this Pineapple Fried Rice recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 1 14 oz box firm organic tofu drained
- 1/4 cup tamari (like soy sauce)
- 2 Tbl maple syrup
- 2 Tbl ketchup
- 1 Tbl rice vinegar
- 1 dash hot sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 3 cups cooked brown rice
- 3 Tbl low sodium vegetable broth
- 1/2 yellow onion chopped
- 3 cloves garlic chopped
- 1 red pepper chopped
- 2 medium carrots, peeled and diced
- 1/4 cup peas fresh or frozen
- 1 cup pineapple cut into bite sized pieces
- 1/2 cup raw cashews, toasted (or purchased already roasted)
- 1/4 cup currants or raisins
- 2 green onions sliced
- 1/4 cup cilantro chopped
- soy sauce (extra for flavor)
Ingredients Baked Tofu
Fried Rice
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- Preheat over to 375°F. Lightly spray a non-stick baking sheet with oil.
- Press the drained tofu wrapped in paper towels and newspaper with a large can of tomatoes (or whatever you have on hand). Then cut into 1" cubes.
- In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir the tofu cubes into the sauce. Marinate for at least 10 minutes or longer.
- Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
- Saute the onions, garlic, red pepper, carrots in the vegetable broth or water until soft-firm and
- Add the cashews and continue to stir-fry for another 30 seconds.
- Add the rice, break up any clumps and stir-fry for a few minutes.
- Add the pineapple, peas and raisins and stir-fry to mix them in.
- Stir in the baked tofu.
- Remove from heat and serve garnished with chopped green onions and cilantro.
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