Pineapple Tofu Broccoli Slaw!

14 oz. extra firm tofu, pressed and diced

1 T. olive oil

1 T. sriracha

1 T. curry powder

12 oz. broccoli slaw

16 oz. diced pineapple

2 T. peanut butter

2 T. reserved pineapple juice

2 T. water

1 t. black pepper

Saute tofu in olive oil, sriracha, and curry powder.  Once browned, add broccoli slaw and pineapple and cook until softened.  Meanwhile, whisk together peanut butter, pineapple juice, and water and pour in the pan to dress the stir fry.  Season with black pepper.