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Pineapple Fried Rice with Tahini-Maple Glaze Recipe

This recipe is rated 4.4 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Nut-free option

Easy peasy

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Two bowls of tofu stir-fry with rice, red peppers, cashew nuts, and coriander, chopsticks, tahini-maple glaze, sauce, and extra cashew nuts.
A bowl of Pineapple Fried Rice with tofu, red peppers, onions, coriander, sesame seeds, Tahini-Maple Glaze, and chopsticks nearby.

Liven up your weeknight dinners with this tropical twist on fried rice. Topped with golden baked tofu, bright pops of pineapple, and an addictive tahini-maple glaze, it’s the perfect fusion of sweet and savoury. Easy to make, and impossible to resist!

You will need

Serves 4

For the baked tofu

  • 400g firm tofu, cut into 1-2cm cubes
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch

For the glaze

  • 1/4 cup tahini
  • 2 tablespoon tamari or soy sauce
  • 2 tablespoon maple syrup
  • 2 tablespoon apple cider vinegar

For the fried rice

  • 1 cup uncooked brown rice (or about 2 cups pre-cooked brown rice)
  • 1 tablespoon coconut oil
  • 1 pineapple, chopped
  • 3 small capsicums, chopped
  • 3 small red onions, chopped
  • 2 tablespoon garlic, minced
  • 1 cup cashews, chopped (optional)
  • Dash of tamari or soy sauce
  • Sesame seeds
  • Fresh coriander

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Directions

10 mins to prep

35 mins to cook

  1. Step 1

    Preheat the oven to 200°C (fan-forced) or 180°C (convection).

  2. Step 2

    Cook brown rice according to packet instructions, drain, and set aside. (Or just set aside 2 cups of pre-cooked brown rice if using up leftovers from the fridge!)

  3. Step 3

    Toss tofu cubes in a bowl with the olive oil, tamari, and cornstarch. Spread evenly on a lined baking tray, and bake in the oven for 25 minutes, or until golden and crispy.

  4. Step 4

    For the glaze, mix together the tahini, tamari, maple syrup, and apple cider vinegar in a jug or small bowl.

  5. Step 5

    Add coconut oil to a frying pan on medium-high heat. Once the oil is hot, add the pineapple and capsicum and fry for about 5 minutes, then add the red onion, garlic, and a generous pinch of salt.

  6. Step 6

    Fry for a further minute until fragrant, then stir through the cashews and cooked brown rice. Turn up to a high heat and add a generous dash of tamari, to taste. Let the rice cook for about 3 minutes, until sizzling and heated through, tossing or stirring occasionally to prevent sticking.

  7. Step 7

    Serve immediately, topped with the baked tofu, glaze, sesame seeds, and fresh coriander.

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Recipe: Liv Rushin

Photography: Rainbow Nourishments

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