Sweet and Sour Tofu

🛒 Ingredients

• Extra-firm tofu 200 g · 144 kcal
• Cornstarch 10 g · 36 kcal
• Red bell pepper 70 g · 18 kcal
• Pineapple chunks (canned in juice, drained) 60 g · 30 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Rice vinegar 15 g · 3 kcal
• Low-sodium soy sauce 22 g · 18 kcal
• Tomato paste 10 g · 8 kcal
• Brown sugar 15 g · 57 kcal
• Water 50 g · 0 kcal
• Sesame oil 5 g · 45 kcal
• Vegetable oil 10 g · 90 kcal
• Green onion (scallion), for garnish 5 g · 2 kcal

👨‍🍳 Instructions

1. Press tofu for 20-30 minutes to remove excess water, then cut into 1-inch cubes. In a bowl, toss tofu cubes with 1 tablespoon of cornstarch until evenly coated.
2. Prepare the sweet and sour sauce: In a small bowl, whisk together rice vinegar, soy sauce, tomato paste, brown sugar, 1 tablespoon cornstarch, and water until smooth.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes and pan-fry until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
4. Drain off most of the oil from the skillet, leaving about 1 tablespoon. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant. Add diced onion and bell pepper, stir-fry for 2-3 minutes until slightly softened.
5. Add the pineapple chunks to the skillet and stir-fry for 1 minute. Pour the prepared sweet and sour sauce into the skillet, stirring constantly until the sauce thickens and becomes glossy, about 2-3 minutes.
6. Return the crispy tofu to the skillet and gently toss to coat evenly with the sauce. Drizzle with sesame oil for extra flavor.
7. Serve immediately, garnished with chopped green onions, preferably over steamed rice.