Thai Red Curry with Pineapple (redux)

Ingredients

2 cans coconut milk
1 Small jar red curry paste
1 1/2 tbsp minced garlic
1 package firm tofu, cubed
1 1/2 c pineapple, 1 inch cubes
1 large red bell pepper, 1 inch pieces
1 small yellow onion, diced
3-4 c sliced baby bell mushrooms
1 can rotel
Chile paste to taste (I use Sambal Oelek)

Instructions

Sauté the tofu cubes until browned. Set aside, and sauté the bell pepper, onion, and garlic. Add the mushrooms and cook down. Add the rotel and pineapple and cook for 5-10 minutes. Add coconut milk, curry paste, and chile paste. Simmer on low, and gently incorporate the tofu. Simmer on low for 10 minutes, and add salt and seasonings to taste.

Serve with jasmine rice.