Tofu Pineapple Stir-Fry

In a small bowl mix soy sauce, oyster sauce, sesame oil, sambal oelek and sugar together and set aside.

In a large wok heat 2 Tablespoons of peanut oil over high heat. Add chilies and lemongrass and fry until fragrant. Add tofu and stir-fry until golden. About five minutes. Remove chilies and tofu from the wok and set aside.

Add the remainder of the peanut oil to the wok and add the veggies, garlic and pineapple. Stir-fry until the carrot is tender, but the pepper is still slightly crisp, about 4-6 minutes. Add tofu and chilies back into the wok and pour in the sauce. Toss to coat everything and let the sauce reduce slightly, 1-2 minutes.

Remove from heat and serve immediately over noodles or brown basmati rice.