Description
A vibrant and flavorful vegan Thai pineapple rice dish featuring crispy tofu, fresh pineapple, and colorful vegetables, offering a sweet and savory experience.
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 tablespoon coconut oil
- 1 cup diced fresh pineapple
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup frozen peas, thawed
- ¼ cup diced carrots
- 3 scallions, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1–2 Thai chilies, minced (optional)
- ¼ cup roasted cashews or peanuts
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari (for tofu)
- 1 tablespoon cornstarch (for tofu)
- 1 tablespoon sesame oil (for frying tofu)
- 2 tablespoons soy sauce or tamari (for sauce)
- 1 tablespoon vegan oyster sauce or hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup or agave
- Juice of ½ lime
Instructions
- Prepare the rice: Cook jasmine rice. For best texture, use day-old rice or spread freshly cooked rice on a baking sheet and refrigerate while prepping other ingredients.
- Prep ingredients: Dice pineapple, vegetables, and tofu. Mince garlic, grate ginger, and slice scallions. Mix sauce ingredients in a bowl.
- Crisp the tofu: Toss cubed tofu with soy sauce and cornstarch. Heat sesame oil in a skillet or wok over medium-high heat. Fry tofu for 8-10 minutes until golden brown on all sides. Set aside.
- Sauté aromatics: Add coconut oil to the same pan. Stir-fry garlic, ginger, and Thai chilies for about 30 seconds until fragrant.
- Add vegetables and pineapple: Add bell peppers, carrots, peas, and pineapple chunks to the pan. Cook for 3-5 minutes, allowing the pineapple to caramelize.
- Add rice and sauce: Add the cooked rice to the pan, breaking up clumps. Stir-fry over high heat. Pour in the prepared sauce and mix well.
- Combine with tofu and nuts: Return the crispy tofu to the pan. Fold in chopped scallions and roasted nuts. Stir gently.
- Serve: Spoon the vegan Thai pineapple rice into bowls. Garnish with extra scallions, cashews, and a lime wedge.
Notes
- Using day-old rice provides a better texture for fried rice.
- If you don’t have a wok, a large cast-iron skillet or sauté pan works well.
- Pressing tofu is recommended for crispier edges.
- Adjust Thai chilies to your spice preference.
- Roasted peanuts can be used as an alternative to cashews.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 kcal (estimated)
- Sugar: Moderate
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Low to Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: High
- Fiber: Moderate
- Protein: Moderate
- Cholesterol: 0mg
Keywords: Vegan Thai Pineapple Rice, Thai pineapple fried rice, vegan fried rice, pineapple rice recipe, plant-based Thai food, tofu fried rice, easy vegan recipe