Vegan pineapple stir-fried rice

Updated: Apr 15, 2021

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Preparation time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

Portion: 2

For the rice

140g cooked Jasmine rice

30g dry roasted cashew

160g fresh pineapple chunks

200g tofu

35g broccoli stems

80~85g carrot - diced

1 tablespoon sliced jalapeño pepper


Salt, To taste

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For the sauce

½ Lao Gan Ma chili sauce (It can be bought Čajovna - U Modrého Slona shop.)

2~2½ tablespoons soy sauce

*Mix the ingredients in a bowl and set aside.


1. Cut the tofu into cubes. In a heated non-stick pan with 1~2 teaspoons oil, pan-fry tofu until golden brown on both sides. Season with salt accordingly. Take them out and set them aside.

2. In a heated non-stick pan with 2-3 teaspoons oil, fry carrot, and broccoli stems until soft. Then, add cooked rice, fried tofu, and sauce. Stir continuously until all rice is well coated with sauce.

3. Add jalapeño, pineapple, and cashews and season well. Serve warm with some Thai basil.

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Enjoy it!

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