Prepare tofu: Drain and press excess water from tofu. Cut into 2 cm cubes. Toss with 1 tbsp cornstarch until lightly coated.
Prepare vegetables: Dice pineapple, red bell pepper, green bell pepper, and onion. Mince garlic and shred ginger.
Make sweet and sour sauce: In a bowl, combine ketchup, rice vinegar, sugar, light soy sauce, and water. Stir well.
Fry tofu: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides. Remove tofu from wok and set aside.
Sauté aromatics and vegetables: Add remaining 2 tbsp vegetable oil to the wok. Add minced garlic and shredded ginger, stir-fry until fragrant. Add diced onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
Combine and sauce: Return the fried tofu to the wok with the vegetables. Pour the sweet and sour sauce over the ingredients. Bring to a simmer, stirring gently to coat everything evenly.
Thicken sauce: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
Add pineapple: Stir in the diced pineapple and cook for another minute.
Serve: Serve immediately with steamed jasmine rice.
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