Slice pineapple. Add vegetables. ’nuff said. I know from experience that once you have a veggie dish with pineapple you won’t soon forget it. This is the first that I’ve made, not the first I’ve had. Maybe it’s cause pineapple has more sugar in it than any other fruit, but I like to think otherwise. This would prolly mix well with some fried rice. Cooking that while doing this was a little beyond my pay grade, so I just made white rice. As per usual I doubled the tofu (so 14 oz), added more red pepper. I also added the Thai Chili Sauce “to taste” aka more than 2 tablespoons.
4 tbsp olive oil, divided
3 cloves garlic
7 oz tofu
1 med. onion, diced
1 cucumber, sliced
1 red pepper, strips
1 can of pineapple (i used chunks)
2 med. tomatoes
1 tsp granulated sugars
1-2 tbsps thai chili sauce
1 tsp soy sauce
1/4 cup water
1. Heat 2 tbsp olive oil in a wok or large nonstick skillet over med-high heat.
2. Stir in garlic and heat 1 minute or until fragrant.
3. Stir in tofu and cook, stirring occasionally, about 10 minutes, until golden brown; remove tofu from skillet and set aside.
4. Add onion to wok and cook adding oil if needed, stirring occasionally, until tender.
5. Stir in cucumbers, red peppers, and pineapple; cook, stirring, 5 mins.
6. Add tomatoes, sugar, chili sauce, and soy sauce, cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender.
7. Stir in water and tofu, heat a few minutes more. Serve over rice.
Not much to say about this dish. It’s pretty easy, but don’t try and cut up the tofu while the garlic cooks… it burns quickly.