Pineapple Fried Rice with Tofu & Cashews

VEGAN LOW-CALORIE KID FRIENDLY DAIRY FREE HEALTHY

What's cooking

Who needs takeout when you can whip up this Thai classic at home? Sweet and tart pineapple is the star of this dish and gets sautéed with crunchy snow peas and tender tofu. We enhanced the flavors of this fried rice with a combination of a stir-fry sauce, vinegar, and fragrant cilantro. Roasted cashews add the perfect crunch.

Shared with you by: Theodora Kaloudis

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SERVING TIME

20 - 30 minutes

LEVEL

easy

NUTRITION PER SERVING

Calories 630, Fat 20, Proteins 23, Carbs 90

ALLERGENS

Wheat, Soy and Tree Nuts. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

View ingredient information

What we send

5 oz jasmine rice

3 oz stir-fry sauce

1 pkg extra-firm tofu

4 oz snow peas

1 oz fresh ginger

garlic

2 scallions

4 oz pineapple cup

1 oz salted cashews

¼ oz fresh cilantro

What you'll need

kosher salt & ground pepper

apple cider vinegar (or white wine vinegar)

neutral oil

What you'll use

small saucepan

rimmed baking sheet

medium nonstick skillet

Our veggies come straight from the farm, so please wash them before cooking.

Cooking tip

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Cook this recipe in 6 simple steps

Cook rice

1. Cook rice

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered for 5 minutes, then spread out on a rimmed baking sheet to cool.

Make sauce & dry tofu

2. Make sauce & dry tofu

In a small bowl, stir to combine all of the stir-fry sauce, 1 tablespoon water, and 1 teaspoon vinegar; set aside for step 5. Halve tofu, pat very dry, then crumble half into bite-sized pieces (save rest for own use). Place on a paper towel-lined plate to drain.

Prep ingredients

3. Prep ingredients

(Due to supply issues, the green beans in this recipe have been substituted with snow peas.) Trim snow peas, then snap or cut in half crosswise. Peel and finely chop 1½ teaspoons ginger. Finely chop 1 teaspoon garlic. Trim scallions, then thinly slice. Coarsely chop pineapple.

Cook tofu & veggies

4. Cook tofu & veggies

Heat 1 tablespoon oil in a medium nonstick skillet over high. Add crumbled tofu and season with salt and pepper. Cook, stirring once, until golden brown on two sides, about 5 minutes. Add snow peas, season with salt and pepper, and cook until crisp-tender, 3–4 minutes.

Add aromatics & rice

5. Add aromatics & rice

Reduce heat to medium-high. Stir in pineapple, chopped garlic and ginger, and ¾ of the sliced scallions. Cook until pineapple is warm, about 3 minutes. Add cooled rice and stir-fry sauce mixture; cook, tossing, until ingredients are combined, about 1 minute. Season to taste with salt and pepper.

Finish & serve

6. Finish & serve

Coarsely chop cashews and cilantro leaves and stems. Stir cilantro into fried rice. Serve fried rice garnished with chopped cashews and remaining sliced scallions. Enjoy!