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. Or, you could use another grain such as quinoa, barley or farro if you prefer.
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.
Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
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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’ve also pan-fried the tofu in a non-stick pan. You’ll need to tend to the tofu and turn it as it browns but this is another option instead of baking the tofu.
The sauce if optional as this dish is delicious the way it is, but it’s there for you if you’d like to try it.
I love how colorful it is and it’s great to serve to non-vegetarians, as well.
Here’s a few more Rice-inspired plant-based meals:
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
Pineapple Fried Rice with Tofu
- 1 14 oz box firm organic tofu drained
- 1/4 cup low-sodium tamari (like soy sauce)
- 2 tbsp maple syrup
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 dash hot sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 3 cups cooked brown rice
- 3 tbsp low-sodium vegetable broth (or homemade)
- 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)
- Preheat over to 375°F. Lightly spray a non-stick baking sheet with oil.
- Press the drained tofu using a tofu press or wrap 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, add the sauce (optional) and serve garnished with chopped green onions and cilantro.