- 5 tablespoons vegetable oil (3 tablespoons and 2 tablespoons)
- 3 cloves garlic, peeled and finely chopped
- 7 ounces (200 g) extra-firm tofu (half a 14-ounce or 400-g package), towel dried and cut into ¾-inch (2-cm) pieces
- 1 medium onion, peeled, halved, and sliced into ¼-inch slices (about 1 cup)
- 2 English cucumbers, peeled, quartered lengthwise, and cut into 1-inch (2.5-cm) pieces (about 3 cups)
- 1 can (8 ounces or 250 g) sliced pineapple in juice, drained and cut into ½-inch (1.2-cm) pieces (about 1 cup)
- 2 medium tomatoes, cut into ½-inch (1.2-cm) wedges (about 1 cup)
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1-2 tablespoons Thai chili sauce or ketchup
- 1 teaspoon soy sauce
- ¼ cup (60 ml) water
- ½ cup fresh cilantro leaves
- Heat 3 tablespoons oil in a wok or large nonstick skillet over medium-high heat.
- Stir in garlic and heat 30 seconds or until fragrant, not burned.
- Stir in tofu and cook, stirring occasionally, about 10 minutes, until golden brown; remove tofu from skillet and set aside.
- Heat 2 tablespoons oil in skillet over medium heat; add onion and cook, stirring occasionally, until tender.
- Stir in cucumbers and pineapple; cook, stirring, 2 minutes.
- Add tomatoes, salt, sugar, chili sauce, and soy sauce, cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender.
- Stir in water and tofu, heat a few minutes more.
- Stir in cilantro leaves and serve with rice.