Sweet and Sour Tofu
A vibrant dish that combines crispy tofu with colorful vegetables in a tangy, sweet sauce!
Equipment
- Pan
- Mixing Bowl
Ingredients
- 400 g firm tofu
- 1 tablespoon corn starch
- 1 can pineapple (250 g) or ½ a fresh pineapple
- 1 tablespoon oil for frying
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 teaspoons corn starch for sauce
- 2 tablespoons ketchup or tomato paste
- 2 cloves garlic finely minced
- 1 teaspoon minced ginger (optional)
- roasted sesame seeds for topping (optional)
Instructions
- Press the tofu to remove excess water, then cut into bite-sized cubes.
- Toss tofu with cornstarch to coat evenly.
- Dice the onion, cut bell peppers into chunks, and cube the pineapple if using fresh.
- Heat oil in a pan over medium heat and fry the tofu cubes until golden brown on all sides. Remove and set aside.
- In a bowl, combine rice vinegar, soy sauce, sugar, corn starch, ketchup, garlic, and ginger to make the sauce.
- Stir-fry the onions in the pan for 1-2 minutes until translucent, then add bell peppers and pineapple, stir-frying for 5 minutes.
- Pour the sauce over the vegetables and simmer until thickened.
- Return the tofu to the pan and mix gently to coat with the sauce. Stir-fry for another 5 minutes.
- Sprinkle with roasted sesame seeds before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.