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Thai Pineapple Fried Rice with Smoked Crispy Tofu

Thai Pineapple Fried Rice with Smoked Crispy Tofu

Thai Pineapple Fried Rice with Smoked Crispy Tofu and Puffed Wild Rice, Dukkha and Tamarind Sauce.

Created by Tilda Chef Team of the Year 2021 winners Wayne Corbett and Nicola Harper from Compass Group UK & Ireland.

  • Medium
  • Serves 4




  • For the Rice
  • 250g Tilda Basmati & Wild rice
  • 1 tbsp coconut oil
  • 2 shallots
  • 3 garlic cloves
  • 1 red chili
  • 1 red pepper
  • 60ml vegetable stock
  • 3 tbsp soy sauce
  • 1 tbsp curry powder
  • 1 tbsp palm sugar
  • 60g cashews
  • 120g fresh pineapple
  • 50g peas
  • 50g raisins
  • 3 spring onions
  • 50g coriander
  • 1 tsp saffron strands
  • For the Tofu
  • 4 tbsp rapeseed oil
  • 300g smoked tofu
  • 1tsp salt
  • 1tsp white pepper
  • Half tsp black pepper
  • 1 tsp ginger
  • 2 tbsp flour
  • 1 tbsp corn flour
  • 3 garlic cloves
  • 1 green chilli
  • 1 spring onion
  • For the Dukkha
  • 30g Tilda Giant Wild Rice
  • 20g almond
  • 20g sesame seed
  • 20g walnut
  • 1 tsp ground coriander
  • Half tsp ground all spice
  • 10g coriander seeds
  • 1tbsp Tamarind sauce


  1. Fried Rice: Put Tilda Basmati & Wild Rice into boiling water with saffron to cook. When cooked, drain, and set aside. Heat coconut oil in a separate pan. Add garlic and shallots, cook until soft. Add red chilli and pepper cook for a further 2 minutes. Add veg stock, soy sauce, curry powder and palm sugar and stir-fry for 30 seconds. Add cooked Tilda Basmati & Wild Rice to pan then add the remainder of the ingredients and stir fry for 1-2 mins. Finish with chopped spring onions and coriander.

  2. Tofu: Get a pan on with piping hot oil. Combine the salt, ground white pepper and ginger, use half of the spice mix for the tofu coating and the other half to finish the dish in the pan. Cut the tofu into 1cm thick rectangle shaped pieces. Sprinkle the seasoning mixture over the tofu to coat. Flip the tofu pieces over and sprinkle them with the remainder of the cornflour spice mixture in the pan to make them crisp up. Sautee the garlic, green chilli, and spring onions to garnish the finished crispy tofu.

  3. Dukkha: Add all nuts and seeds to a hot pan and dry roast until golden and fragrant. Add the other dry ingredients to the roasted nuts and seeds and pulse them in a food processer for 15 seconds until coarse and set aside. In a pan with hot oil, cook the raw Tilda Giant Wild Rice until it has all popped and puffed up, then drain and season with salt. Put one half of the puffed rice into the dukkha and the other half lightly coat in tamarind sauce. Place both the rice and the dukkha to one side to garnish the finished dish with later.

  4. Assembly: Place the cooked Tilda rice onto the bottom of the bowl. Top with the crispy tofu and the chilli garlic garnish. Sprinkle the dukkha over the top of the dish followed by the puffed rice. Finish with tamarind sauce, fresh lime, and coriander.