Sweet and Sour Stir-Fried Vegetables

• 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 3/4-inch (2-cm) pieces
• 1 medium onion, peeled, halved, and sliced into 1/4-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 1/2-inch (1.2-cm) pieces (about 1 cup)
• 2 medium tomatoes, cut into 1/2-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
• 1/4 cup (60 ml) water
• 1/2 cup fresh cilantro leaves

1. Heat 3 tablespoons oil in a wok or large nonstick skillet over medium-high heat.
2. Stir in garlic and heat 30 seconds or until fragrant, not burned.
3. Stir in tofu and cook, stirring occasionally, about 10 minutes, until golden brown; remove tofu from skillet and set aside.
4. Heat 2 tablespoons oil in skillet over medium heat; add onion and cook, stirring occasionally, until tender.
5. Stir in cucumbers and pineapple; cook, stirring, 2 minutes.
6. Add tomatoes, salt, sugar, chili sauce, and soy sauce, cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender.
7. Stir in water and tofu, heat a few minutes more.
8. Stir in cilantro leaves and serve with rice.

vegetable oil, garlic, extrafirm, onion, cucumbers, pineapple, tomatoes, salt, sugar, chili sauce, soy sauce, water, fresh cilantro

Taken from www.cookstr.com/recipes/sweet-and-sour-stir-fried-vegetables (may not work)