Pineapple Stir Fry

I love stir fries because almost anything goes. Just open your pantry and see what you find! As long as you have soy sauce, pepper paste, and garlic you'll have the start of something delicious. For protein I had some firm tofu, and I also added a sweet element with fresh pineapple. I'll be honest, if you are going to sub canned for fresh, just leave it out! Canned pineapple is very sweet and syrupy, while fresh brings a nice tartness (I didn't even use lime like I normally do for acidity). If you like sweet, spicy and salty, this is so the dish for you!

Pineapple Stir Fry
1 block extra firm tofu (pressed and cubed)
1/3 to 1/2 fresh pineapple (skin removed, cored, and cut into bite sized pieces)
1 C matchstick carrots
1 small tomato (large dice)
green onion (white parts only, sliced)
1/2 inch piece ginger (peeled, grated)
8-9 cloves garlic (minced)
oil

Sauce:
2 Tbsp low sodium soy sauce
1 Tbsp sambal matah*
2 tsp corn starch
2 tsp brown sugar
1/2 C water
dash white pepper
dash black pepper

*Pro Tip: Know Your Pepper Pastes! I usually use sambal oelek but I had a jar of sambal matah that I wanted to use up. I'm sure it varies with brand, but the matah was less spicy and had more flavor to it (lemongrass, yum) than the oelek which is straight HOT. Use less if you don't want it spicy, and always taste as you go!

1. In a large skillet add oil and heat to medium. Cook tofu until brown on each side. Be patient here, and get all 6 sides!
2. Add carrots and cook for 2-3 minutes. Stirring occasionally.
3. Add green onion and ginger and cook for 1-2 minutes. Stirring occasionally and making sure nothing burns.
4. Add tomato and garlic. Cook for 1-2 minutes. Stirring occasionally and making sure nothing burns. Add pineapple.
5. In a bowl whisk up all sauce ingredients with a fork. Add to hot skillet.
6. Cook for several minutes, or until sauce thickens a little. Taste and add more soy sauce or pepper if necessary.
7. Serve with warm rice.