Tofu and Pineapple Fried Rice
with bell peppers / peas / cashews

Name: Tofu and Pineapple Fried Rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 1 Bell peppers, any color, diced; 2 Tbsp Soy sauce, low-sodium; 1 tsp Curry paste, red (sub any color curry paste); 1 tsp Vinegar, rice; 1/2 tsp Oil, toasted sesame; 1/2 cup Pineapple chunks, fresh, frozen, or canned; 1 cup Peas, frozen or canned; 2 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 tsp Sriracha (opt) (sub hot sauce of choice); 1 cup Rice, uncooked white or brown

Active: 35 Total: 35

Original GF Paleo Vegetarian

To give this quick and easy fried rice a bold flavor profile it includes Thai curry paste for spice, pineapple for natural sweetness, and cashews for crunch.
Smarts: Rice that is a day or two old makes the best fried rice because it holds its shape while cooking. If you didn't prep ahead for this meal, just be sure to cool the rice down as described in the recipe before using it to make fried rice.

Ingredients

Metric

Servings:

Tofu and Pineapple Fried Rice:

Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Bell peppers, any color - 1 , diced
Soy sauce, low-sodium - 2 Tbsp
Curry paste, red - 1 tsp (sub any color curry paste)
Vinegar, rice - 1 tsp
Oil, toasted sesame - 1/2 tsp
Pineapple chunks, fresh, frozen, or canned - 1/2 cup
Peas, frozen or canned - 1 cup
Green onions - 2 stalks , chopped, green and white parts separate
Limes - 1 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Sriracha (opt) - 2 tsp (sub hot sauce of choice)

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Make sauce - Whisk together soy sauce, curry paste, rice vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)
Pineapple - If using frozen pineapple, defrost. If using canned pineapple, drain. If the pineapple is in large chunks, chop it into bite-sized pieces. (Can be done 1 day ahead)
Peas - If using frozen, defrost.
Green onions / Limes - Prep as directed.

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Make

Heat a wok or skillet with first portion of cooking oil over medium-high heat. Add tofu and cook on all sides, seasoning with some salt as it cooks, 7 to 8 minutes. When tofu is golden brown on all sides, set tofu aside on a plate and return pan to heat.
To heated pan, add second portion of cooking oil and then bell peppers and white parts of green onions. Saute until starting to turn tender, 3 to 4 minutes.
Add rice and stir to combine.
Push all ingredients to the side of the pan, forming a donut in the middle of the wok. Pour sauce in and simmer until sauce thickens slightly.
Add tofu back to pan with peas and pineapple and stir everything to coat in sauce.
Remove pan from heat and stir in cashews and green parts of green onions.
Serve fried rice with lime wedges and Sriracha on the side. Enjoy!

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