Press tofu briefly with paper towels, then cut into cubes.
Heat oil in a wok or skillet over medium high heat. Pan fry tofu 5 to 7 minutes, turning, until golden.
Add garlic and chili and stir 30 seconds.
Add pineapple and green bell pepper and stir fry 2 minutes.
Stir in soy sauce and lime juice. Toss in peanuts and cook 1 minute to coat and warm through. Serve immediately.
Estimated macros
28 gProtein
46 gCarbohydrates
40 gFat
7 gFiber
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