Polynesian Quinoa Fried Rice

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  • 14 oz. tofu (extra firm)
  • 2 Tbsp cornstarch
  • 2 Tbsp vegetable oil
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 C pineapple, diced
  • 6 green onions, trimmed and sliced
  • 3 Tbsp San-J Tamari Soy Sauce, divided; plus more for serving, if desired
  • 2 C cooked quinoa
  • 1/2 C San-J Sweet & Tangy Sauce


Servings: 6

Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into 1-inch cubes and transfer to a mixing bowl. Add the cornstarch and 2 tablespoons San-J Tamari Soy Sauce. Toss to coat.

Heat the oil in a large skillet or wok over high heat until it starts to ripple. Add the tofu in a single layer in the skillet and let cook undisturbed for 60 seconds. Flip the tofu and continue cooking on all sides until the tofu is golden brown, about 6 minutes. Remove the tofu from the pan and reserve. Add the bell peppers, pineapple, and green onion, and cook, stirring constantly for 2 minutes. Add the quinoa and San-J Tamari Soy Sauce and cook, stirring, for 1 minute. Add the San-J Sweet & Tangy Sauce and cook, stirring, until heated through, about 3 minutes.

Note: Can be made the night before and stored, covered, in the refrigerator.

Serve cold or at room temperature with additional San-J Tamari Soy Sauce, if desired. Look for San-J Organic Tamari Travel Packs at a store near you!

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Sweet & Tangy Sauce

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Product Used

Tamari Gluten Free Soy Sauce

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Product Used

Organic Gluten Free Tamari Soy Sauce Travel Packs

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