Pineapple Fried Rice with Peas, Red Pepper and Tofu

Place the tofu on a cutting board and press the water out gently using a paper towel or clean cloth. Then place something heavy on top such as a plate (there's a video above to see how I do it!) for 10-20 minutes.

Cook the rice according to package directions.

Cube the tofu into bite-sized pieces; the smaller they are, the faster they'll cook. Transfer to the greased baking sheet. Generously top with salt and pepper. Add other spices you like at this point, if desired. Bake in the oven for 15 minutes. Flip and bake for 10 minutes longer for crispier tofu; optional.

Add 1 TBSP oil to a large skillet over medium heat. After a minute, add the peas, chopped pepper and pineapple with salt, pepper and crushed red pepper if using. Cook on a medium-low heat for 10 minutes, stirring occasionally. The cooked pineapple will start to smell sooo good!

Meanwhile, add the soy sauce, rice vinegar, sesame oil, sweetener and minced ginger (if using) to a bowl. Mix, taste, and adjust ingredients to taste if needed. 

Transfer the tofu from the oven to the pan with the veggies (the heat should still be on medium-low). Add the cooked rice to the pan. Then pour the sauce on top and mix well. The tofu might break a little and that's ok! Cook for 5 more minutes, then turn off the heat. That's it!

To assemble, divide your pineapple fried rice among three meal prep containers. Refrigerate and then reheat gently to serve.