Ingredients
Directions
Optional: Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Spread tofu cubes in a single layer on parchment paper. Bake for 25–30 minutes, or until golden and crispy, turning a few times to cook all sides.
Line a large skillet with a thin layer of water.
Add the onions and sauté until translucent.
Add the carrots and bell peppers and continue to cook until the carrots are soft but still crisp.
Turn off the heat and stir in the tofu, peas, rice, pineapple, tamari, and green onions until well combined.
Divide rice equally among 4 bowls and serve.
Chef's Notes
Pressed Tofu
Wrap tofu in a clean kitchen towel. Place the wrapped tofu on a plate and set a baking sheet or cutting board on top. Add weight onto the baking sheet or cutting board (a heavy cookbook, cast-iron skillet, or canned beans). It should be enough to press down evenly on the tofu and squeeze out excess moisture. Let the tofu sit for 30 minutes, then remove the weights and unwrap.
Rice Conversion
1 cup dry rice will make 3 cups cooked rice.
Soy-Free
Substitute a 15-ounce can of chickpeas for the tofu (no need to press or bake).
Substitute coconut aminos for tamari.
Prep ahead
Cook rice the day before and store in the refrigerator until you’re ready to put the dish together.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Optional: Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Spread tofu cubes in a single layer on parchment paper. Bake for 25–30 minutes, or until golden and crispy, turning a few times to cook all sides.
Line a large skillet with a thin layer of water.
Add the onions and sauté until translucent.
Add the carrots and bell peppers and continue to cook until the carrots are soft but still crisp.
Turn off the heat and stir in the tofu, peas, rice, pineapple, tamari, and green onions until well combined.
Divide rice equally among 4 bowls and serve.
