Spread the tofu cubes over a paper towel–lined baking sheet and let them drain for 20 minutes, then gently press the tops dry with more paper towels. Season the tofu with salt and pepper and sprinkle the curry powder evenly over all sides.

Sauté the onion, jalapeños, and oil in a large saucepan over medium-high heat until the vegetables have softened, about 3 minutes. Stir in the rice and cook until the grains look opaque, about 1 minute.

Stir the peas, coconut milk, water, and salt into the saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Season with salt and pepper to taste when finished.

Microwave the pineapple preserves in a small bowl until they are bubbling, about 1 minute, then whisk in the water, lime juice, and pepper flakes to create the glaze.

Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat until it is just smoking. Add half of the tofu and cook until every side is golden and crisp, about 5 minutes, then transfer to a paper towel–lined plate. Repeat with the remaining tofu, using the oil left in the pan.

Return all the tofu to the skillet and pour in the pineapple glaze mixture. Simmer while turning the tofu to coat until the glaze thickens and becomes sticky, about 1 minute. Serve immediately alongside the coconut rice.