Pineapple Tofu Fried Rice
Hawaiian Pineapple Tofu Fried Rice – gluten free, dairy free and plant based wholesome rice loaded with bunch of veggies, flavored tofu, perfect bland of spices and curried cashews!
I have not met anyone yet who does not like fried rice!! I mean, I can live off of all different kind of fried rices. And that is the reason I like to play around with different combinations for it. This one right here is just an amazing wholesome one that does not only include bunch of veggies for fiber but also includes tofu for protein and pineapple for amazing juicy flavors! I garnished this rice with extra cilantro and scallions along with these amazing homemade curry cashews by one of my very dear friend Palak from The Chutney Life!
This rice gives me such a Hawaiian vibes!! The flavors, the colors, I mean everything about this dish is just so Hawaiian!! This dish is one of those dishes that breaks the assumption of healthy food being boring. This wholesome deliciousness is gluten free, dairy free and plant based. I mean WIN WIN, right?!?! Pair this rice with one of my very popular Veg Manchurian to make a complete yummy meal!
I hope you guys like this dish as much as I do! If you end up making it and liking it, tag me on Instagram @myvegetarianroots, I would love to see your recreation of this dish!
Happy and Healthy Eating!
Pineapple Tofu Fried Rice
Ingredients
- 3 cup Steamed Brown or White Rice
- 1 Thai Green Chili chopped or thinly sliced
- 1 tbsp Ginger Garlic Paste
- ½ cup Chopped Yellow Onions
- ½ cup Chopped Peppers
- ½ cup Chopped Cabbage
- ½ cup Chopped Carrots
- ½ cup Frozen Veggies
- ½ cup Frozen Edamame Beans
- 1 cup Cubed Pineapple
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 2 tbsp Dark Soy Sauce
- 1 tbsp Sriracha Sauce
- 2 tbsp Hoisin Sauce
- 1 tsp Salt
- 1 tsp While Pepper Powder or black pepper if not having any while peppers
- 3 tbsp Oil
Flavored Tofu
- 2 tbsp Oil
- 12 oz Soft Tofu
- 1 tbsp Dark Soy Sauce
- 1 tbsp Hoisin Sauce
- 1 tsp Sriracha Sauce
Curried Cashews (or just use salted roasted Cashews instead of making these)
- 1 cup Cashews
- ¼ tsp Salt
- ¼ tsp Red Chili Powder
- ¼ tsp Curry Powder
- 1 tsp Oil
Instructions
Saute Tofu
- Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the extra water if gone from the tofu, cut them in cubes and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
- Once tofu cubes are golden brown on each side, add dark soy sauce, hoisin sauce and sriracha sauce.
- Mix it very well to coat each cube evenly without crumbling them. Take them off the heat and keep them aside.
Carried Cashews
- Combine all ingredients listed under carried cashew and roast them on 350°F for 5-6 minutes. Once done, keep it aside.
Make Fried Rice
- Heat 3 tbsp of oil in a wide pan.
- Once hot, add 2 tbsp of ginger garlic paste and 1 chopped thai green chili. Saute for 2-3 minutes, or until the raw smell of garlic disappears.
- Add chopped onions and saute on high heat for couple of minutes.
- Add chopped peppers and saute on high heat for couple of minutes.
- Add chopped cabbage and saute on high heat for couple of minutes.
- Add chopped carrots and saute on high heat for couple of minutes.
- Add dark soy sauce, hoisin sauce, sriracha saute, salt and pepper. Mix it very well.
- Add boiled mixed veggies and boiled edamame beans. Mix well.
- Add cubed pineapple. Mix well.
- Add chopped cilantro and chopped scallions. Mix it well
- Add cooked rice and mix it well. Taste for seasoning and sauces, add more if needed.
- Add prepared tofu to fried rice and mix well.
- Garnish it with curried cashews, and some extra cilantro and scallions. Serve it hot with a wedge of lemon!
