Thai Tofu with Pineapple and Veggies

So I really can't remember which cookbook I adapted this from. But this is so yummy and satisfies my taste for PF Chang's Coconut Curry Vegetables. Very delish!

Thai Tofu with Pineapple and Veggies

1 lb extra firm tofu
2 T olive oil
1 T soy sauce
1 med onion, quartered and sliced thinly
8 baby carrots, halved lengthwise
1 C frozen green peas or red bell pepper
1 can pineapple chunks, drained
Snap peas or broccoli
1 C coconut milk
2 stalks lemongrass, cut into thirds and bruised, optional (I used powdered lemongrass this last time and it worked well...could even just leave it out)
2 tsp curry powder
2 T cornstarch
¼ to 1 tsp red or green curry paste, optional (but very good!)
¼ C mined fresh cilantro
Salt to taste
Rice, quinoa, or couscous

Stir-fry diced tofu over medium heat with oil and soy sauce until golden brown…about 10 minutes. Transfer to plate and set aside. Heat the remaining T of oil in the same pan. Add the onion and carrots and sauté over medium heat for 5 minutes. Add peas, pineapple, peas, coconut milk, lemongrass, and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.

Combine cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened. Stir in the cilantro and season with salt. Serve over hot grain. Roasted peanuts are an added bonus also!