Veg & Tofu Pineapple Fried Rice Recipe

Cook rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Drain. Place rice and 2.25 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer 12-15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and spread on a tray to cool slightly; chilled or day-old rice works best. Season with 1/2 tsp salt while fluffing.

Prepare aromatics: mince garlic and ginger; slice scallion whites and greens separately. Mix sesame oil with half the soy sauce (1.5 tbs) to have on hand.

Press and cube tofu

Press the 14 oz block of extra-firm tofu for 15-30 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes. Toss the cubes gently with 1 tablespoon cornstarch, 1/2 tsp salt and 1/4 tsp pepper so they are lightly coated.

Pan-fry tofu

Heat 1.5 tbs neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook without moving for 2-3 minutes until bottom is golden. Toss and continue to cook, adding more oil if necessary, until all sides are crisp and golden, about 6-8 minutes total. Transfer tofu to a plate and set aside.

Sauté vegetables

In the same wok, add remaining 0.5 tbs oil. Add sliced scallion whites, minced garlic and ginger; stir-fry 20-30 seconds until fragrant. Add diced carrot and red bell pepper; stir-fry 2-3 minutes until carrots begin to soften. Add thawed peas and pineapple chunks; stir-fry another 1-2 minutes to heat pineapple and combine flavors. Season lightly with 1/4 tsp salt and 1/4 tsp pepper.

Combine sauce

In a small bowl, whisk together 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster or mushroom sauce, 1 tsp rice vinegar, 1 tsp brown sugar and 1 tsp chili paste (if using). Taste and adjust: it should be savory with a hint of sweetness.

Fry rice with sauce

Increase heat to high. Add the cooled cooked rice to the wok, breaking up any clumps with your spatula. Toss constantly so rice gets evenly heated and begins to fry, about 2 minutes. Push rice and veggies to the side of the wok to create a space, add the sauce to the hot area and let it sizzle briefly, then toss everything together so sauce coats the rice evenly, 1-2 minutes more. Drizzle the reserved sesame-soy mixture (from aromatics step) and toss once more.

Add tofu and finish

Return the crispy tofu to the wok and fold gently to combine, being careful not to break cubes. Stir in sliced scallion greens and toasted cashews (if using). Taste and adjust seasoning — add up to 1 tbs more soy sauce or 1/2 tsp salt if needed.

Serve immediately with lime wedges on the side for squeezing over. Garnish with extra scallion greens or additional toasted cashews as desired.