Pineapple Teriyaki Tofu Fried Rice

Preparation

1. First, prepare your pineapple boats. Wash and dry your pineapple. Using a large, sharp knife, carefully cut the pineapple in half. Using the knife, make shallow cuts in each half of the pineapple (you don't want to cut all the way through the skin), and use a spoon to scoop out the flesh. Set the pineapple boats aside for now. Cut the pineapple into small pieces, discarding the hard core in the middle. You will need 1 cup for this recipe. Eat the rest!
2. Sauté the glazed tofu cubes in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy. Be careful while tossing and turning so it does not crumble.
3. Heat 3 tbsp of oil in a wide pan. Once hot, add 2 tbsp of ginger paste and 1 chopped thai green chili. Sauté for 2-3 minutes, or until the raw smell of garlic disappears.
4. Add cubed pineapple and red bell pepper to the aromatics. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Remove from pan.
5. Reduce the heat to medium and add 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes. Remove from pan.
6. Add chopped onions, peppers, carrots, and peas, saute on high heat for couple of minutes. Add dark soy sauce, hoisin sauce, sriracha saute, salt and pepper. Mix it very well.
7. Add cooked rice and mix it well. Taste for seasoning and sauces, add more if needed.
8. Add back in the pineapple mixture, tofu, and cashews and mix to coat in sauce.
9. Pile into your pineapple boats and garnish with fresh green onions and sesame seeds.

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