Pineapple Fried Rice with Eggy Tofu

After years of not being able to eat at Chinese restaurants due to my son’s nut allergy, I finally attempted a vegan, nut-free fried rice recipe at home. I was interested in this recipe because it called for “eggy” tofu. I had no idea what that meant, but I do have a special spice sitting in my cabinet that is seaweed based and used as a salt substitute (aka kala namak or black salt) in Indian cuisine. After reading through this recipe, I realized that’s exactly what I needed for the eggy tofu! (P.S. I still have a ton of the spice left in case anyone wants me to send them some to try!)

Pineapple Fried Rice with Eggy Tofu

Pineapple Fried Rice with Eggy Tofu

I followed the recipe exactly, but the tofu I used was water packed, and I should have squeezed out all the moisture before I began cooking it. The author’s eggy tofu was in chunks of tofu, but mine looked more like pieces of scrambled egg, and therefore more similar to the look I was going for. I also added some turmeric for color and to trick my kids into thinking they were really eating eggs. My kids don’t like pineapple for some reason (seriously?), so next time I will substitute with a different fruit or vegetable, although I liked the sweetness of the pineapple. It might also be tasty with quinoa instead…

Pineapple Fried Rice with Eggy Tofu by Cadry’s Kitchen (featured on The Sweet Life)

Pineapple Fried Rice Ingredients

  • 1 Tablespoon tamari
  • 1 teaspoon sweet soy sauce (I use the Healthy Boy brand)
  • 1 teaspoon refined coconut oil, divided
  • 1 small to medium sized onion, chopped small to medium
  • ½ orange, red, or yellow bell pepper, chopped small (about 1 cup)
  • 1 medium sized carrot, diced medium (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups cooked long grain brown rice, cold
  • 1 cup pineapple, chopped medium (I used frozen)
  • Cilantro, garnish

Eggy Tofu Ingredients

  • ½ teaspoon to 1 teaspoon organic canola oil or other neutral cooking oil
  • 10 ounce vacuum-packed package of organic super firm tofu (I use Wildwood SprouTofu), diced in even small to medium squares
  • ¼ – ½ teaspoon black salt (a.k.a. kala namak), or to taste
  • 1/4 teaspoon turmeric (for egg-like color)

For the Pineapple Fried Rice

  1. In a small bowl, combine the tamari and sweet soy sauce with a fork until blended. Set aside for later use.
  2. Bring a large skillet to a medium heat and put ½ teaspoon refined coconut oil into the pan and let it melt.
  3. Add onion to the skillet and sauté for a couple of minutes until the onion is softened and translucent.
  4. Add the bell pepper and carrot to the pan and sauté for 5 to ten minutes more, until the carrot has softened but still has some bite.
  5. Add the remaining ½ teaspoon of coconut oil to the pan in a corner of the pan and sauté the garlic in that small area for 30 seconds, until the garlic is fragrant.
  6. Add the cold cooked rice to the pan and lower heat if necessary, so that the rice doesn’t stick. Combine the rice with the vegetables until it is spread evenly across the pan.
  7. Add the tamari/sweet soy sauce mixture to the skillet, using a spatula to make sure it’s evenly coated throughout the rice.
  8. Add the pineapple to the rice and continue cooking on a low heat until pineapple is warmed through, stirring occasionally.
  9. Spoon the fried rice onto plates and top with the cilantro garnish and a helping of eggy tofu.

For the Eggy Tofu

  1. If using vacuum-packed tofu, skip to step 2. If using water-packed tofu, drain excess water by lining a baking sheet with with paper towels and placing the tofu on top. Place more paper towels on top of the tofu, and place another baking sheet on top of the tofu and add canned goods to the top to create weight that pushes down on the tofu to eliminate the extra moisture.
  2. In a medium-sized non-stick skillet, add enough organic canola oil to the pan, so that it lightly covers the bottom. Bring the skillet to a medium-high heat.
  3. Add the diced tofu to the skillet and brown for five minutes, flipping the tofu occasionally, so that all of the sides and pieces brown evenly.
  4. Once all sides are brown, add black salt to the tofu and toss, so that it salts all sides. Start with ¼ teaspoon and add more to taste. (If you like a very eggy fried rice, feel free to add a sprinkling of black salt to the fried rice itself just before serving.) Add turmeric for color, if desired.
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