8 ounces firm tofu, cut into 1-inch chunks
1 8-ounce can pineapple chunks, in juice, drained (juice reserved)
1/2 cup soy sauce, divided
6 tablespoons canola oil, divided
3 eggs
2 teaspoons grated ginger
1 clove garlic, minced
5 scallions, thinly sliced (dark green portions reserved)
1/2 cup frozen peas
5 cups cooked rice
Place the tofu chunks in a bowl. Cover with 1/4 cup of the juice from the pineapple and 1/4 cup of the soy sauce. Marinate for 30 minutes.
Preheat a wok and add two tablespoons of the canola oil.
Drain the tofu chunks and add them to the oil. Stir fry for 2 to 3 minutes, until nicely browned. Set aside and wipe out the wok.
Add another two tablespoons of canola oil.
Beat the eggs and season with 1 tablespoon of soy sauce and 1 tablespoon of pineapple juice. Add to the skillet, cook until set and pour out onto a cutting board. Chop and set aside.
Put the remaining canola oil in the skillet and add the ginger, garlic, scallions (white and pale green parts only) and peas. Stir fry for about 1 minute, until fragrant.
Add the pineapple chunks and stir fry 1 additional minute.
Add the rice and stir fry 1 to 2 minutes, until slightly browned.
Add the remaining soy sauce and cook for 1 more minute.
Put the tofu and egg back to the skillet. Cook until just heated through, 1 minute, and pour onto a serving dish.
Serve after garnishing with the reserved green onions
