Tofu Pineapple Stir-Fry

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

– 1/2 tablespoon demerara sugar

– 1 teaspoon sambal oelek

In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside.

In a large wok heat 2 tbsp of peanut oil over high heat.

Add chilies and lemongrass and fry until fragrant.

Add tofu and stir-fry until golden. About five minutes

Remove chilies and tofu and set aside.

Add the remainder of the peanut oil to the wok and add the veggies.

Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes.

Add tofu and chilies back and pour in the sauce.

Toss to coat and let the sauce reduce slightly. 1-2 minutes.

Remove from heat and serve immediately over noodles or brown basmati rice.