Inspired by videovegetarianfried rice
Vegan Curry Pineapple Fried Rice with Tofu
A vibrant, sweet-and-spicy fried rice served in a roasted pineapple bowl. This version uses cashews for crunch and a touch of lime for brightness, making it a show-stopping vegetarian main or side.
A vibrant, sweet-and-spicy fried rice served in a roasted pineapple bowl. This version uses cashews for crunch and a touch of lime for brightness, making it a show-stopping vegetarian main or side.
20 min
Prep time
15 min
Cook time
35 min
Total time
4 servings
Yield
Ingredients
16 ingredients- Calories
- 520 kcal
- Fat
- 24g
- Carbs
- 65g
- Protein
- 14g
Whole recipe (4 servings): 2080 kcal
- 1 large ripe pineapple
- 200 g extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1/2 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup roasted unsalted cashews
- 2 tablespoons chili oil, plus more for serving
- 3 cups cooked jasmine rice, cooled
- 2 teaspoons curry powder
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges, for serving
Method
7 steps- Preheat the oven to broil. Slice the pineapple in half lengthwise. Scoop out the flesh, leaving a 1/2-inch thick shell. Discard the core and chop the flesh into bite-sized pieces, reserving any juice. Place the shells cut-side up on a baking sheet and broil for 3-4 minutes until lightly toasted. Set aside.
- In a small dry skillet over medium heat, toast the cashews for 2-3 minutes until fragrant. Set aside.
- Heat the chili oil in a large nonstick skillet or wok over medium heat. Add the red onion and sauté for 3-4 minutes until softened.
- Add the garlic, ginger, and tofu. Sauté for 2-3 minutes until the tofu is lightly golden.
- Add the cooked rice, pineapple pieces, curry powder, soy sauce, dark soy sauce, sesame oil, cayenne pepper, and 2 tablespoons of reserved pineapple juice. Stir-fry for 3-4 minutes until everything is well combined and heated through.
- Stir in the toasted cashews and lime juice. Taste and adjust seasoning if needed.
- Spoon the fried rice into the toasted pineapple shells. Garnish with cilantro and serve with lime wedges and extra chili oil on the side.
Recipe notes
Helpful tips
- For best texture, use day-old chilled rice.
- Press the tofu for 15 minutes before cubing to remove excess moisture.
- If you don't have dark soy sauce, substitute with additional regular soy sauce.
Equipment
- Large nonstick skillet or wok
- Baking sheet
- Small skillet
- Knife and cutting board
- Measuring spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until hot.
Additional tips
- The pineapple shells will be hot after broiling; handle with care. Adjust cayenne pepper to taste.
Recipe inspiration
Inspired by Yeung Man Cooking
Estimated nutrition
Per serving: 520 calories
Fat: 24 g · Carbs: 65 g · Protein: 14 g
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