• 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
  
• olive oil
  

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.

Serves: 2-4

Preparation time: well worth it