Sweet and Sour Tofu

Instructions

1. Prepare the tofu
   Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss in a bowl with 3 tablespoons cornstarch until evenly coated, ensuring each piece is completely covered for maximum crispiness.
2. Fry the tofu
   Heat vegetable oil in a large non-stick pan or wok over medium-high heat. Add the coated tofu cubes and fry for 2-3 minutes on each side until golden brown and crispy. Work in batches if necessary to avoid overcrowding. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the vegetables
   In the same pan, add a little more oil if needed. Stir-fry the onions for 1 minute until they begin to soften. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant. Add the bell peppers and stir-fry for another 2-3 minutes until they begin to soften but still retain some crunch.
4. Make the sweet and sour sauce
   In a small bowl, whisk together the rice vinegar, brown sugar, tomato paste, and soy sauce until well combined. Pour this mixture into the pan with the vegetables and bring to a simmer. Add the pineapple chunks and cook for 1-2 minutes.
5. Thicken the sauce
   Stir the cornstarch and water mixture to recombine, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens and becomes glossy and translucent.
6. Combine and serve
   Gently fold the crispy tofu back into the sauce, tossing to coat evenly without breaking the tofu pieces. Cook for another minute to reheat the tofu and allow it to absorb some of the sauce while maintaining its crispiness. Garnish with sliced green onions and serve immediately over steamed rice.