Tofu Pineapple Stir-Fry
1 cup fresh pineapple, cut into chunks
1 cup extra firm tofu, cubed
2 stalks celery, sliced
3/4 cup carrot, cut into matchsticks
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 tablespoon demerara sugar
In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside.
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.
Add tofu and chilies back and pour in the sauce.
Toss to coat and let the sauce reduce slightly. 1-2 minutes.