Sweet and Sour Tofu Stir Fry

Ingredients

Firm tofu

14 oz, drained and pressed

Vegetable oil

2 tablespoons

Bell peppers

2, sliced (red and yellow for color)

Onion

1, sliced

Carrot

1, julienned

Pineapple chunks

1 cup, canned or fresh

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

1/4 cup

Rice vinegar

2 tablespoons

Ketchup

2 tablespoons

Brown sugar

2 tablespoons

Cornstarch

1 tablespoon

Water

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Green onions

2, sliced, for garnish

Sesame seeds

1 tablespoon, for garnish

Cooked rice

for serving

Instructions

1. Begin by preparing the sweet and sour sauce: In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, cornstarch, and water until smooth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the cubed tofu and cook for about 8-10 minutes, turning occasionally, until it is golden brown on all sides. Carefully remove the tofu from the skillet and set aside on a paper towel to absorb excess oil.
3. In the same skillet, add the sliced bell peppers, onion, carrot, minced garlic, and grated ginger. Stir fry for 3-4 minutes, until the vegetables become vibrant and slightly tender.
4. Return the golden-brown tofu and pineapple chunks to the skillet, mixing them well with the vegetables.
5. Pour the prepared sweet and sour sauce over the tofu and vegetable mixture. Stir thoroughly to ensure everything is evenly coated with the sauce.
6. Allow the stir fry to cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the tofu and vegetables.
7. Season with salt and black pepper to taste, adjusting the flavors as desired.
8. Serve the sweet and sour tofu stir fry over a bed of warm cooked rice.
9. Garnish with sliced green onions and a sprinkle of sesame seeds for a finishing touch. Enjoy your delicious creation!