Sweet and Sour Crispy Tofu with Pineapple

Instructions

1. 1

   Press the tofu to remove excess water. Cut the tofu into 1-inch cubes. In a large bowl, toss the tofu cubes with cornstarch until evenly coated. (5 minutes)

   ~5 min
2. 2

   Heat vegetable oil in a wok or large skillet over medium-high heat to 350°F (175°C). Carefully add tofu in batches, ensuring not to overcrowd the wok. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove tofu with a slotted spoon and drain on paper towels. (15 minutes)

   ~15 min
3. 3

   While the tofu is frying, prepare the sauce. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and water. In a separate small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. (5 minutes)

   ~5 min
4. 4

   Discard most of the frying oil, leaving about 1 tablespoon in the wok. Add diced bell pepper and onion to the wok and stir-fry for 2-3 minutes until slightly softened. (3 minutes)

   ~3 min
5. 5

   Add the pineapple chunks to the wok and stir-fry for another minute. Pour in the prepared sweet and sour sauce and bring to a simmer. (2 minutes)

   ~2 min
6. 6

   Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens. (1 minute)

   ~1 min
7. 7

   Add the fried tofu back into the wok and gently toss to coat it evenly with the sauce. (2 minutes)

   ~2 min
8. 8

   Serve immediately, garnished with sesame seeds if desired. (0 minutes)