Arrange the tofu squares in a single layer on a triple layer of paper towels. Cover with more paper towels and a heavy plate, then let drain for 20 minutes to remove excess moisture for a better sear.

Heat the first portion of oil in a large saucepan over medium heat until shimmering. Add the onion and jalapeños and cook until softened and fragrant, about 5 minutes.

Stir in the rice and the first portion of curry powder and cook until the rice is translucent at the edges. Stir in the pigeon peas, coconut milk, the larger portion of water, and salt. Bring to a simmer, then reduce heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 15 to 20 minutes.

Whisk the pineapple preserves, lime juice, the remaining portion of water, and red pepper flakes together in a small bowl until the preserves are mostly broken down.

Pat the drained tofu dry and season with salt, pepper, and the remaining curry powder. Heat the remaining oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on both sides, about 10 minutes.

Pour the preserves mixture over the tofu and cook, turning the tofu to coat, until the glaze has thickened and is syrupy, about 2 minutes—watch closely as the sugar can burn quickly.

Let the rice rest off the heat, covered, for 5 minutes. Fluff with a fork and serve the glazed tofu over the rice while hot.