Tofu Pineapple Stir-Fry

Ingredients

• 1 cup pineapple fresh cut into chunks
• 1 cup extra tofu firm cubed
• 1  bell pepper red cut into one-inch chunks
• 2 stalks celery sliced
• 0.8 cup carrots cut into matchsticks
• 4 cloves garlic minced
• 2 tablespoons lemon grass pureed
• 12  chilies dried
• 4 tablespoons vegetable oil; peanut oil preferred divided
• 3 tablespoons soya sauce 
• 2 tablespoons oyster sauce 
• 2 teaspoons sesame oil 
• 0.5 tablespoon little demerara sugar 
• 1 teaspoon frangelico 
• 1 teaspoon frangelico 

Equipment

• bowl
• wok

Directions

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.