Stir-fried Crispy Tofu with Bell Peppers and Cashew Nuts in Sweet and Sour Sauce

Ingredients

Instructions

1. 1

   Pat dry the firm tofu cubes. Season tofu with a pinch of salt. Lightly coat the tofu cubes with cornstarch.

2. 2

   In a small bowl, combine ketchup, rice vinegar, sugar, light soy sauce, vegetarian oyster sauce, and water. Stir until sugar is dissolved. Set aside.

3. 3

   Heat vegetable oil (for frying) in a wok or deep pan over medium-high heat until shimmering. Carefully add the coated tofu cubes in batches and fry until golden brown and crispy on all sides. Remove tofu with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Discard most of the frying oil, leaving about 2 tablespoons in the wok.

4. 4

   Add vegetable oil (for stir-frying) to the wok if needed. Add minced garlic and grated ginger and stir-fry until fragrant. Add red bell pepper, green bell pepper, yellow bell pepper, and pineapple chunks. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.

5. 5

   Pour the prepared sweet and sour sauce into the wok. Bring to a simmer and cook until the sauce thickens slightly. Return the crispy fried tofu to the wok. Add roasted cashew nuts. Toss gently to coat all ingredients evenly with the sauce. Drizzle with sesame oil and toss once more. Serve immediately with steamed jasmine rice.