Ingredients:

  • 450g (1 lb) extra-firm tofu, pressed, diced into 2.5cm (1 inch) cubes
  • 2 tbsp cornstarch (cornflour)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil (or other neutral oil)
  • 1 tbsp vegetable oil (or other neutral oil)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2.5cm (1 inch) ginger, grated
  • 120ml (1/2 cup) pineapple juice
  • 60ml (1/4 cup) rice vinegar
  • 60ml (1/4 cup) ketchup
  • 30ml (2 tbsp) soy sauce (low sodium preferred)
  • 30ml (2 tbsp) brown sugar
  • 1 tbsp cornstarch (cornflour)
  • 2 tbsp water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Remove excess water from tofu by pressing it for at least 30 minutes.
  2. Cut the pressed tofu into cubes.
  3. In a bowl, combine cornstarch, garlic powder, salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the tofu cubes until golden brown and crispy on all sides. Remove from skillet and set aside.
  5. In the same skillet, add more oil if needed. Sauté diced onion, red bell pepper, and green bell pepper until slightly softened.
  6. Add minced garlic and ginger to the skillet and cook until fragrant.
  7. In a small bowl, whisk together pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar. Pour the sauce into the skillet with the vegetables.
  8. In a separate small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the skillet and stir until the sauce thickens.
  9. Add the cooked tofu to the skillet and toss to coat it evenly with the sweet and sour sauce.
  10. Garnish with sesame seeds and chopped green onions (scallions). Serve immediately.