Pineapple Tofu Fried Rice Recipes

PINEAPPLE TOFU FRIED RICE

Steps:

• 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.
• Combine all ingredients listed under carried cashew and roast them on 350°F for 5-6 minutes. Once done, keep it aside.
• 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!

FSD - FRIED RICE WITH PINEAPPLE AND TOFU

Steps:

• Place tofu between paper towels until barely moist.
• Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat.
• Add tofu, and cook 8 minutes or until golden.
• Sprinkle with salt.
• Remove tofu from pan.
• Heat 1 tablespoon oil in pan over medium-high heat.
• Add bell pepper and onions, and sauté 2 minutes.
• Add peas, and sauté 30 seconds.
• Stir in rice, and cook 2 minutes.
• Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently.
• Remove from heat.
• Stir in soy sauce and peanuts.
• Sprinkle with 2 tablespoons cilantro.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

PINEAPPLE FRIED RICE WITH TOFU

Steps:

• Cut the tofu into 1/2-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.
• In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.
• This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193). Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.

PINEAPPLE FRIED RICE

Steps:

• Open can of crushed pineapple and drain juice into a cup.
• In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
• In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.