Dou Dou (豆豆)
Watch the Recipe
Channel: 家常素 Irene Yong
Fluffy rice, sweet pineapple, crispy tofu scramble and roasted cashews — this golden wok full of joy is a celebration on a plate. 每一粒米饭都裹着菠萝的香甜，配上有嚼劲的豆腐碎和香脆腰果，酸、甜、辣在一锅里完美相遇。
🥘 Why This Recipe Works
This is the fried rice I keep coming back to. The trick is not to rush — pineapple and tomato get their own chance in the pan, so their juices caramelize into a sweet-sour glaze that clings to every grain. The turmeric-stained tofu scramble stands in for scrambled eggs so convincingly that meat-eaters do a double take, while a hint of curry powder and chilli adds depth without shouting.
Culturally it is more than dinner. Pineapple (鳳梨/菠萝) is a symbol of prosperity — its Taiwanese Hokkien name ong-lâi literally means “prosperity arrives,” and a bowl of it on the table is a quiet wish for good fortune all year.
12 main ingredients, one wok, about 25 minutes. Day-old rice guarantees that signature non-sticky, springy texture.
🛒 Ingredients
| Ingredient (中文) | Amount | Notes |
|---|---|---|
| Pineapple chunks 菠萝块 | 200 g | ripe, sweet, diced |
| Cooked rice 白饭 | 450 g | day-old, fluffy |
| Firm tofu 老豆腐 | 200 g | for the scramble |
| Cashew nuts 腰果 | 60 g | roasted |
| Green peas 豌豆 | 50 g | fresh or frozen |
| Onion 洋葱 | 80 g | diced |
| Carrot 胡萝卜 | 80 g | diced |
| Tomatoes 番茄 | 150 g | diced |
| Garlic 蒜头 | 3 cloves | minced |
| Ginger 姜 | 1 tsp | minced |
| Spring onion 葱 | 20 g | white + green, separate |
| Cooking oil 食油 | ½ tbsp + 1 tbsp | divided |
| Black salt 黑盐 | ¼ tsp | for the scramble |
| Garlic powder 蒜粉 | ½ tsp | for the scramble |
| Turmeric 姜黄 | ¼ tsp | golden color |
| Curry powder 咖喱粉 | 1½ tsp | |
| Chilli powder 辣椒粉 | 1 tsp | adjust to taste |
| Nutritional yeast 营养酵母 | 1 tbsp | cheesy savor |
| Salt 盐 | ⅓ tsp | |
| White pepper 白胡椒 | ¼ tsp | |
| Soy sauce 酱油 | 1 tbsp | |
| Vegan fish sauce 素鱼露 | ½ tbsp | umami finish |
👨🍳 Instructions
Step 1 — Scramble the tofu
- Warm ½ tbsp oil in a wok; add the white spring onion and firm tofu.
- Stir-fry while lightly pressing the tofu into fine crumbles.
- Season with black salt, garlic powder and turmeric; cook until golden, then set aside.
Step 2 — Sauté the aromatics
- Heat the remaining 1 tbsp oil over medium heat.
- Add onion and sauté 2–3 minutes until softened.
- Add garlic, ginger and carrot; sauté 5–6 minutes until the carrot is tender.
Step 3 — Build the sweet-sour base
- Add pineapple chunks and tomatoes.
- Sauté 4–5 minutes until the pineapple is lightly browned and its juices release.
Step 4 — Rice, peas and seasoning
- Add the cooked rice and peas; toss to combine.
- Season with curry powder, chilli powder, nutritional yeast, salt, white pepper and soy sauce.
- Stir-fry 4–5 minutes until everything is hot and evenly coated.
Step 5 — Finish and serve
- Fold in the scrambled tofu and roasted cashews.
- Drizzle in the vegan fish sauce and toss once more.
- Garnish with the green spring onion and serve hot.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| No vegan fish sauce? | Use 1 tsp mushroom seasoning or a splash of soy sauce. |
| Want it milder? | Omit the chilli powder or reduce to ½ tsp. |
| No fresh pineapple? | Use drained canned pineapple; balance by reducing the tomatoes. |
| Nut-free? | Swap cashews for toasted sesame seeds or sunflower seeds. |
📊 Nutrition
Approximate, per serving (makes 2–3): ~420 cal · 21g protein · 70g carbs · 9g fat · 6g fiber
Ingredients
Method
- Warm ½ tbsp oil in a wok; add the white spring onion and firm tofu. Stir-fry while pressing the tofu into fine crumbles. Season with black salt, garlic powder and turmeric; cook until golden, then set aside.
- Heat the remaining 1 tbsp oil over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic, ginger and carrot; sauté 5–6 minutes until the carrot is tender.
- Add pineapple chunks and tomatoes. Sauté 4–5 minutes until the pineapple is lightly browned and its juices release.
- Add the cooked rice and peas; toss to combine. Season with curry powder, chilli powder, nutritional yeast, salt, white pepper and soy sauce. Stir-fry 4–5 minutes until everything is hot and evenly coated.
- Fold in the scrambled tofu and roasted cashews. Drizzle in the vegan fish sauce and toss once more. Garnish with the green spring onion and serve hot.
Notes
🌱 Why This Dish
鳳梨炒飯 (Pineapple Fried Rice) is a festive favourite across Cantonese, Taiwanese and Southeast Asian kitchens. Pineapple carries rich symbolism: in Taiwanese Hokkien its name sounds like “prosperity arrives” (旺來), and its leaves grow in segments that stand for rising step by step — a wish for steady progress in a new year. An old saying goes, “a home with pineapple enjoys luck like gold.”
For a Buddhist vegetarian table, swapping scrambled eggs for turmeric-tinted tofu keeps the golden centrepiece both auspicious and meat-free. Turmeric also gives the rice a warm, celebratory colour that matches the blessing it is meant to carry, making it a perfect centrepiece for New Year gatherings or any joyful family meal.
