1/4 cup soy sauce
finely chopped garlic, to taste
finely grated ginger, to taste
crushed red pepper flakes, to taste
20 oz. can chunk pineapple (save can juices)
2 tablespoon crunchy peanut butter
1 medium sweet onion, cut into thin rings.
.5 lb. firm or extra firm style tofu
Drain tofu thoroughly. Combine soy sauce, garlic, ginger, red pepper flakes, and pineapple juice in a small container. Cut tofu into medium sized chunks and marinate in the prepared dressing for at least an hour in the fridge.
In a large skillet, heat .5 T olive oil until very hot. Let excess marinade drip off tofu prior to adding to the pan. Set aside half a cup of the left over marinade. Cook tofu, allowing for any liquid in the skillet to cook off. Break tofu up with spatula. Cook until brown.
With the reserved marinade, add peanut butter and heat in microwave until thoroughly combined. Add peanut mixture to the tofu. Continue to cook on high heat until there is no liquid in the pan.
(I like to eat this cold so I transfer the tofu into a storage container and place in the fridge and use the same pan for the onions.)
Heat a tiny amount of olive oil in a skillet. Add onion rings and cook until colored. Add half of the canned pineapple. Cook until pineapple is colored. Serve atop the tofu along with saffron basmati rice.