1 - block of firm Tofu
2 1/2 in piece - of ginger
1 - red onion
1 - garlic clove
1 - green bell pepper
3/4 cup - pineapple juice
1/4 cup - rice vinegar
1/4 cup - ketchup
6 tbsp - light brown sugar
1 tsp - garlic powder
1 tsp - onion powder (optional)
1/4 cup - cornstarch
2 tbsp - vegetable oil
2 tbsp - toasted sesame oil
1/2 tsp - chili flakes
1/2 tsp - salt
2/3 cup - canned pineapple chunks
- Press the tofu using a tofu press, or place it between two clean kitchen towels, lay it on a plate, and put a weight on top | Leave for at least 30 minutes to drain any liquid and firm up before you start cooking
- Peel the ginger by scraping off the skin with a spoon and then grate it | Peel and finely slice the red onion and the garlic | Cut the bell pepper in half and cut out the stem and seeds | Chop the pepper into 3/4-inch chunks
- Put the pineapple juice, rice vinegar, ketchup, and brown sugar in the small saucepan and stir to dissolve the sugar | Increase the heat to medium-high and let it bubble away for about 7 minutes until you have a syrupy sauce | Take the saucepan off the heat and set aside
- Put the garlic powder and the onion powder, if using, into a large bowl with the cornstarch and mix together | Carefully cut the drained tofu into 1/3-inch chunks and add them to the bowl | Toss them gently in the cornstarch mixture until they're well covered
- Heat the vegetable oil in one of the large frying pans | Add the tofu chunks and fry until they have started to brown and formed a crispy coating, about 7-10 minutes (be delicate as you stir the cubes, to keep them intact) | Take the pan off the heat and set aside
- Meanwhile, heat the sesame oil in the second frying pan | Add the onion slices and stir until translucent, about 5 minutes | Add the bell pepper, chili flakes, salt, garlic, and ginger and continue to cook for another 3-5 minutes, stirring all the time | Drain the pineapple and add to the pan, continuing to stir until the pineapple is warm | Add the tofu into the pan and heat up a bit | Pour in the sweet and sour sauce and fold it around the vegetables so that everything is well covered and warmed through, another 1-2 minutes
- Serve over your favorite grain (brown rice / quinoa / etc.)
- This recipe was in the 'Big Eats' section of the book. Certainly not a quick recipe