Ingredients

1 block firm or extra-firm tofu, diced
1/3 cup soy sauce
1 tablespoon dark sesame oil
2 tablespoons vegetable oil
3 cloves of garlic, minced
1 tablespoon ginger root, peeled and grated
pinch of red pepper flakes, to taste
1 red or orange bell pepper, diced

2 stalks of celery, chopped
2 scallions, minced
1 can pineapple chunks, or 2 cups fresh pineapple
4 cups cooked brown rice
toasted cashews

Instructions

Cut the tofu into small cubes and place them in a bowl. Pour the soy sauce and sesame oil over the tofu and stir gently. Set aside to marinate for a bit.

Heat the vegetable oil in a frying pan. Add garlic, ginger, and chili flakes, and stir-fry on medium heat for about one minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to cook until the vegetables are tender, about 5 minutes. Add pineapple and rice and stir-fry until well combined. Serve topped with toasted cashews.

Inspiration

This recipe is adapted from Moosewood Simple Suppers.

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Listening
All Our Relations: Finding the Path Forward (as an audiobook) by Tanya Talaga