Recipes

Pineapple Fried Rice with Larb Spiced Tofu

Serves 4

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Laotian Larb

Discover The Recipe

In this Pineapple Fried Rice with Larb Spiced Tofu, we hit the flavor jackpot, fusing the finest from Vietnam and Laos to craft a dish that’s both comforting and delightfully adventurous. Fried rice, a Southeast Asian gem, thrives on day-old rice for its robust texture and flavor absorption, wok-cooked to smoky, caramelized perfection. It’s a versatile, one-pot wonder, a canvas for your favorite veggies, herbs, and proteins.

Here, our culinary team flexes their skills, infusing our Laotian Larb blend into this dish, weaving in vibrant, herbaceous layers. Our special mix, inspired by the zest of Laotian Larb, brims with coriander, shallots, and cilantro, all anchored by a subtle nutty nuance from toasted rice powder. Amidst the rice, you'll find bursts of golden, juicy pineapple, earthy mushrooms, and larb-spiced tofu, offering a spectrum of flavors in every mouthful. Crave a speedy getaway to Southeast Asia in under 30 minutes? This recipe is your ticket. Dive in and savor the worldly essence of Pineapple Fried Rice with Larb Spiced Tofu without leaving your kitchen.

Ingredients

Larb-spiced Tofu:
1/4 cup sesame oil
1 14 oz block extra firm tofu
1 Tbsp Piquant Post Laotian Larb
Salt and pepper to taste
Pineapple Fried Rice:
2 Tbsp sesame oil (or other vegetable oil)
4 garlic cloves
1 Tbsp fresh ginger, grated
1 red onion, sliced
2 cups mushrooms, sliced
1 cup frozen pineapple, chopped
3 cups cooked & chilled brown rice (or white rice)
1/4 cup soy sauce
1 Tbsp brown sugar
1 Tbsp Piquant Post Laotian Larb
Salt and pepper to taste
Garnish: scallions, chopped cilantro, chopped cashews or peanuts, sliced tomato

Notes

Customize the vegetables based on what's in season or your personal preferences. Snow peas, broccoli, or water chestnuts could be excellent additions.

Day-old rice works best for fried rice as it tends to be drier, preventing the dish from becoming too mushy.

Pair the fried rice with a side of vegan Thai spring rolls or a simple cucumber salad for a complete and satisfying meal.

Instructions

Heat a large wok or large skillet over medium-high heat. Add sesame oil. Add tofu cubes and Piquant Post Laotian Larb to the pan and cook until they are golden brown on all sides. This may take about 5-7 minutes. Remove tofu from the pan and set aside. Season to taste with salt and pepper.

In the same pan, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Add the vegetables to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Incorporate diced pineapple into the vegetable mixture. Stir for an additional 1-2 minutes.

Add the chilled cooked rice to the pan. Break up any clumps and mix well with the vegetables and pineapple.

Alternatives & Substitutions

If tofu isn't your preference, consider using tempeh, seitan, or edamame for a protein boost.
Adjust the heat level by adding red pepper flakes or diced chili if you prefer a spicier kick.
Looking for more great Laotian Larb recipes? Try our vegan Bahn Mi, our Crying Tiger Steak with Thai Dipping Sauce our Thai Beef Salad, or our vegetarian Mushroom Larb!
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