Spread the tofu over a paper towel–lined baking sheet and let it drain for 20 minutes; press it dry gently but thoroughly to ensure it crisps later. Season with salt and pepper, then sprinkle evenly with curry powder.

Heat a portion of the oil in a large saucepan over medium-high heat until it shimmers. Add the onion and jalapeños and cook until softened, about 3 minutes.

Stir in the rice and cook until the grains look opaque, about 1 minute. Add the peas, coconut milk, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

Microwave the pineapple preserves in a small bowl until they are bubbling, about 1 minute. Whisk in the water, lime juice, and red pepper flakes until smooth.

Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat until it is just starting to smoke. Cook half of the tofu until it is golden and crisp on all sides, about 5 minutes, then transfer it to a paper towel–lined plate.

Repeat the frying process with the remaining tofu, then return all the tofu to the skillet. Pour in the pineapple mixture and simmer, turning the pieces to coat them, until the glaze is thick and glossy, about 1 minute.

Serve the glazed tofu immediately alongside the warm coconut rice.