Note: Total cooking time includes time for dry frying the tofu.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 3 to 4
- 14 – 16 ounces firm or extra firm tofu, drained for at least 15 minutes, cut into triangles, slices, or cubes, about 1/2-inch thick
- 1 large carrot, peeled and cut on the diagonal or roll cut
- 1/2 onion, peeled and sliced
- 1/2 red bell pepper cut into chunks
- 1/2 green bell pepper, cut into chunks
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- Sweet and Sour Sauce:
- 3/4 cup pineapple juice
- 4 tablespoons rice vinegar (also called white rice vinegar)
- 3 1/2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 4 tablespoons water
- 2 tablespoons peanut or vegetable oil (such as canola), for stir-frying
- 1 cup pineapple chunks
2. Also while the tofu is draining, prepare the sweet and sour sauce. Combine the sauce ingredients (the pineapple juice, rice vinegar, brown sugar and cornstarch/water mixture), in a bowl, stirring in the cornstarch/water slurry last. Set near the stove.
3. Dry fry the drained and sliced tofu.
4. Heat 2 tablespoons oil in a pre-heated wok, swirling the oil so it coats the sides. When the oil is hot, add the ginger and garlic. Stir for a few seconds until aromatic, then add the onion. Stir briefly, then add the carrots and the green bell peppers. Stir-fry for a minute and add the red bell peppers. Stir-fry for about another minute.
5. Give the sauce a quick re-stir, then add into the wok, turning up the heat if needed. When the sauce thickens, stir in the tofu and the pineapple chunks. Cook for about 2 more minutes to heat through. Serve hot over rice.
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