Caramelized Jasmine Rice with Tofu, Pineapple and Crispy Chili
An original Asian-inspired stir-fried jasmine rice with golden tofu, fresh pineapple, bell pepper, ginger, and a glossy soy-lime-honey sauce, finished with crispy chili oil and toasted sesame. It balances sweet, savory, tangy, and spicy flavors in a colorful, quick dish.
Ingredients
- 600 g cooked cold jasmine rice (preferiblemente cocido the día anterior)
- 400 g firm tofu (escurrido and diced)
- 250 g fresh pineapple (diced small)
- 150 g red bell pepper (diced finos)
- 120 g red onion (en pluma fina)
- 40 g scallions (sliced, parte blanca and verde separadas)
- 12 g garlic (chopped fino)
- 15 g fresh ginger (grated)
- 60 ml soy sauce (baja en sodio if preferred)
- 30 ml honey (for caramelizar the sauce)
- 30 ml lime juice (freshly squeezed)
- 10 ml toasted sesame oil (for the sauce)
- 45 ml vegetable oil (divided)
- 16 g cornstarch (for cubrir the tofu)
- 30 ml crispy chili oil (ajustar to taste)
- 18 g toasted sesame seeds (for terminar)
- 15 g fresh cilantro (chopped)
- 2 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. Pat the tofu very dry with paper towels. Toss it with the cornstarch, salt, and black pepper until lightly coated.
- 2
2. In a small bowl, mix the soy sauce, honey, lime juice, and toasted sesame oil. Set aside.
- 3
3. Heat a wok or large skillet over medium-high heat for 2 minutes. Add 2 tablespoons of vegetable oil and, once shimmering, brown the tofu for 6 to 8 minutes, turning it, until crisp and golden. Remove and set aside.
- 4
4. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the red onion, the white part of the scallions, and the red bell pepper. Stir-fry for 3 minutes until they begin to soften but still keep some texture.
- 5
5. Add the garlic and fresh ginger. Cook for 30 seconds, stirring constantly so they become fragrant without burning.
- 6
6. Increase the heat to high and add the fresh pineapple. Cook for 2 minutes so it takes on color and its juices reduce slightly.
- 7
7. Add the cold jasmine rice, breaking up the grains with your spatula. Stir-fry for 3 to 4 minutes until thoroughly hot and lightly caramelized in spots.
- 8
8. Pour the soy sauce mixture over the rice and stir for 1 to 2 minutes until everything looks glossy and well seasoned. Return the tofu to the pan and toss gently.
- 9
9. Turn off the heat and add the crispy chili oil, the green part of the scallions, the fresh cilantro, and half of the toasted sesame seeds. Toss once more.
- 10
10. Serve immediately and finish with the remaining toasted sesame seeds on top. If you want to keep the tofu warm while you work, place it on a tray in a 200°F / 95°C oven for up to 10 minutes.
Chef tips
Using thoroughly chilled rice prevents a mushy stir-fry. For extra texture, let the rice sit undisturbed for 20 to 30 seconds between stirs so it can lightly brown.
Substitutions
You can swap the honey for maple syrup for a vegan version. Red bell pepper can be replaced with edamame or zucchini, and cilantro with Thai basil. If you do not have fresh pineapple, use firm mango for a different profile.
