p>1 cup chunk, fresh pineapple (1 small canned chunk pineapple, drained)
1 piece fried tofu. Cut in to bite sizes.
1 clove garlic, minced
2 Tbsps. vegetarian oyster sauce (mushroom sauce).
½ cup water
1 tsp. sugar
¼ tsp. salt
¼ tsp. black pepper
1 stalk green onion, chopped
a handful of fresh cilantro, chopped
1. Put pineapple, tofu, garlic, vegetarian oyster sauce and water in a small pot.
2. Add sugar, salt, black pepper and green onion. Stir well.
3. Cook on medium heat till the water reduced.
4. Top with cilantro.
5. Serve hot with rice.
Recipe by Ida Shen, Executive Chef UC Berkeley