Looking for more quick and easy dinner recipes? Look no further! You must add this delicious Pineapple Ginger Fried Rice w/ Crispy Baked Tofu dish to your dinner rotation. It’s loaded with vegetables, crispy tofu, juicy fresh pineapple, fresh ginger, and well… rice! Who doesn’t love all of that? It’s sweet, savory, and a bit spicy and I just know you’re going to love it.
I love fried rice because it’s a wonderful way to use up leftover rice and random vegetables you have in your fridge that need to be used up before they go bad. You can throw any vegetables that you have in a fried rice but I particularly love onions, carrots, bell peppers, and peas. To make this fried rice even more tasty, I added pineapple and loads of ginger! It’s super flavorful and the perfect quick and easy weeknight dinner. It also makes delicious leftovers!
What You Will Need For This Pineapple Ginger Fried Rice w/ Crispy Baked Tofu
Pineapple Ginger Fried Rice w/ Crispy Baked Tofu is a quick and easy dinner that can be made with leftover rice and a wide range of veggies. You won’t need any fancy kitchen equipment to make this dinner. You’ll simply need a large pan or wok to complete this dish.
- Leftover White Rice
- Soy Sauce
- Leftover White Rice: Don’t have leftover rice? Use fresh! It will work as long as you spread the rice out evenly on a baking tray for a few minutes to allow moisture to evaporate. If it’s just thrown in the pan fresh, it will clump and get mushy.
- Tofu: You can add whatever protein you’d like or just leave it out all together. I like the added protein but instead of tofu you can add tempeh, scrambled Just Egg (love this!), or vegan chicken.
- Vegetables: I love fried rice because you can use whatever vegetables you love and take out the ones you don’t enjoy.
How To Make The Best Pineapple Ginger Fried Rice
Leftover rice works best in fried rice but you can use fresh if that’s all you have. It will work as long as you spread the rice out evenly on a baking tray for a few minutes to allow moisture to evaporate. If it’s just thrown in the pan fresh, it will clump and get mushy.
Use any and all vegetables you enjoy! I usually just throw in whatever I need to use up but my must haves are onion, peas, and carrots.
More Tofu Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Pineapple Ginger Fried Rice w/ Crispy Baked Tofu
Pineapple Ginger Fried Rice
- 1 tablespoon Olive Oil
- 1/2 cup Sweet Onion minced
- 3/4 cup Carrots diced
- 3/4 cup Mixed Red/Green Bell Peppers diced
- 1 tablespoon Fresh Ginger minced
- 3-4 Garlic Cloves minced
- 1-2 Stalks of Green Onion white part & green
- 3 cups Leftover Cooked White Rice 1 cup uncooked
- 1/2 cup Fresh Pineapple diced
- 1/4 cup Frozen Peas
- 3-4 tablespoon Soy Sauce
- 1 tablespoon Maple Syrup or Agave
- Pinch of Red Pepper Flakes
- Pinch of Salt & Black Pepper
Crispy Baked Tofu
- Half a 14oz block of Extra Firm Tofu
- 3 teaspoons Cornstarch
- 1/2 tsp Ground Ginger
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Pinch of Salt & Black Pepper
- Spray Oil for baking
- Preheat oven to 400F.
- Drain and squeeze out excess water out of half of a block of tofu. No need to press. Cube in to small bite size pieces.
- Toss tofu in a mixing bowl with cornstarch, nutritional yeast, ginger, onion, garlic, salt, and black pepper. Carefully mix until coated and spread evenly on to a baking tray. Spray with oil and bake for 20 minutes. Toss and bake for 10-15 more minutes or until crispy.
- Mince and chop all of the vegetables needed.
- In a large pan or wok, add oil on medium-high heat. Add the onion and carrots, cook for 3-5 minutes or until starting to soften. Add in the mixed bell peppers and continue to cook for another 3-5 minutes.
- Then, add in the fresh ginger, garlic, and thinly sliced green onion (white part only!) and continue to cook for another 2 minutes. Once the vegetables are soft and slightly browning, add in leftover rice along with the pineapple and frozen peas. Cook for about 5 more minutes.
- Whisk together the soy sauce and maple syrup. Add to the pot along with red pepper flakes, salt, and pepper. At this point, either mix in the baked tofu or save for placing on top of plated dish.
- Divide the fried in to serving bowls and top with green onions. Enjoy!