1 16 oz. brick extra firm, Chinese-style tofu
1 1/2 cups fresh pineapple chunks (or drained, canned pineapple)
2 tablespoon vegetarian oyster sauce (mushroom sauce)
2 tablespoon tamari
2-3 cloves garlic, crushed
1/2 teaspoon black pepper
1/3 cup scallions, sliced on diagonal
handful of fresh cilantro, chopped
vegetable oil for frying
cooked jasmine rice (enough for 4 people)
Heat oil in a wok on med-high heat. Add the cut up tofu and fry until golden.
Add the scallions, garlic, and pineapple and stir for another minute, until onions are slightly softened.
Add mushroom sauce, tamari, pepper, and about 1/4 to 1/2 cup of water. Reduce heat to medium and stir occasionally until the liquid is reduced.
Serve over hot jasmine rice, and sprinkle with cilantro.