Teriyaki Pineapple Tofu & Vegetable Stir-fry

Ingredients:

For Teriyaki sauce:
10 tablespoons soy sauce
10 tablespoons mirin
10 tablespoons sake
6 tablespoons granulated brown sugar
1 red chilly-sliced in half lengthwise
1 tsp chopped fresh ginger

For stir-fry:
1/2 large onion, thinly sliced
1/2 large red capsicum, thinly sliced
1 small block extra-firm tofu (a typical packet comes with 2 blocks)
2 teaspoons cornstarch
5 cherry tomatoes, cut in half
1/2 can pineapple chunks
Salt to taste
Roasted cashewnuts, handful
Vegetable oil

Method for Teriyaki sauce:
Put all the ingredients in a saucepan on medium heat. Stir to ensure the sugar dissolves. Bring it to boil and then turn down the heat and allow the liquid to simmer till the sauce reduces by 1/4. Remove from stove and place the diced ginger and red chilly (face down) in the warm sauce, allowing the flavors to infuse through. Let it cool completely before use.

Method for Stir-fry:
Pre-prepare the tofu. Remove the block from the container, squeeze gently to remove some water and wrap in a thick absorbent paper towel. Press the tofu under a heavy pot for 2 hours.

Cut the tofu into small cubes and place in a ziploc bag. Pour some teriyaki sauce to completely coat the tofu and allow to marinate at room temperature for 30 minutes. Add the cornstarch and shake the ziploc around till the cornstarch dredges the marinated tofu.

Heat some vegetable oil over medium heat in a nonstick pan. Add the tofu cubes and fry till they are a deep golden brown (this will happen pretty quickly). Set aside.

Add more oil to the pan if needed. Saute the onions and peppers. Add in the cherry tomatoes (face-down). Once they are slightly browned, add in the pineapple chunks and reserved teriyaki sauce. Add salt to taste. Mix well and allow the sauce to thicken a little. Stir in the tofu and cashewnuts and cook for a couple minutes more.

Serve with hot rice. Serves 3.