Tofu Pineapple Stir-Fry
By: Susan Keefe
Published: Monday, July 18, 2011 - 12:29pm

Ingredients




1 cup fresh pineapple, cut into chunks
1 cup extra firm tofu, cubed
1 red bell pepper, cut into one-inch chunks
2 stalks celery, sliced
3/4 cup carrot, cut into matchsticks
4 cloves garlic, minced
2 tablespoons pureed lemongrass
12 dried chilies
4 tablespoons peanut oil, divided
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 tablespoon demerara sugar

Preparation

1 In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside. 2 In a large wok heat 2 tbsp of peanut oil over high heat. 3 Add chilies and lemongrass and fry until fragrant. 4 Add tofu and stir-fry until golden.  About five minutes 5 Remove chilies and tofu and set aside. 6 Add the remainder of the peanut oil to the wok and add the veggies. 7 Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes. 8 Add tofu and chilies back and pour in the sauce. 9 Toss to coat and let the sauce reduce slightly. 1-2 minutes. 10 Remove from heat and serve immediately over noodles or brown basmati rice.

About


Spicy and sweet!  This easy stir-fry might just save your life one day!