This summer we took a family trip to Maui. Before returning home we stopped by the farmers market to pick up some Maui Gold pineapples to bring home. Super sweet with paper-thin skin, these are my favorite pineapples. They are distinctly different than what we eat on the mainland. I like to chop up a few and freeze to use later in smoothies.
This tofu fried rice dish can be served right inside the hollowed out pineapple halves for a show-stopping presentation. While the cooking time is a bit high, the majority of it is inactive rice cooking time. Overall, this is a simple vegan recipe that is pretty easy to make. And it’s a delicious way to use one of my Maui Gold (or any other) pineapples.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Calories: 375
1 serving (270 g)
- 1 pineapple
- 1 block tofu, extra firm
- 1 cup brown rice, uncooked
- 1 bunch green onions, chopped
- 8 oz frozen mixed vegetables
- 1 ½ tbsp sesame oil
- ¼ cup soy sauce, low-sodium
- 1 tsp chili garlic paste
- 4 cloves garlic, minced
Cook rice on stove top or in rice cooker according to package instructions. Set aside once done.
Preheat oven to 400 degrees. Meanwhile, place tofu on cutting board and chop into 1-inch cubes. Wrap tofu in dry towels to gently squeeze out as much water as possible. Arrange tofu cubes on a sprayed or parchment paper lined baking sheet. Place tofu in the preheated oven for about 25 minutes. Use tongs to carefully turn tofu cubes after about 15 minutes to allow for even cooking.
Once tofu is done baking, remove from oven and, using tongs, place in a medium size bowl with 3 tablespoons of low-sodium soy sauce, 2 tablespoons minced garlic and the chili garlic paste. Stir to combine. Let marinate for about 5 minutes.
You will need one cup of chopped pineapple. If you are using a whole pineapple and plan to serve the tofu fried rice in the hollowed out pineapple, follow this step. Slice the pineapple lengthwise from the crown to the base making sure to keep the spikey leaves attached. Cut a rectangle shape around the edible fruit portion of each side making sure not to cut through to the outer skin. Score the large rectangle into smaller pieces to more easily remove fruit.
Place a large skillet over medium heat. Using tongs, add marinated tofu to skillet. Reserve remaining sauce for later. Heat tofu for 3 minutes, then remove from skillet and set aside.
To the same skillet, add frozen vegetables, chopped green onion, remaining 2 tablespoons minced garlic and remaining 1 tablespoon soy sauce. Sauté for about 3 minutes. Add cooked brown rice, tofu and reserved sauce to the skillet, stirring well to combine. Finally, stir in the chopped pineapple and continue cooking until evenly heated.
Make Ahead Tips
Steps one through three can be done ahead of time so the recipe will be quickly and easily finished off when it’s time to eat.