Tofu Pineapple Stir Fry

Tofu Pineapple Stir-Fry

Tofu Pineapple Stir-Fry

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • side dish
Comments
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
Instructions

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.

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