Crispy Tofu with Pineapple Sauce
Ingredients
Tofu
- 16 oz block of tofu
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 5 tablespoons cornstarch
- 1 to 1.25 cups organic canola oil or other neutral high-heat oil for frying
Vegetables
- 1.5 cups chopped red bell pepper
- 1 cup chopped red onion
- 3 green onions sliced into 1.5 inch pieces (reserve some green parts for garnish)
- 1 cup pineapple chunks
- 2 cloves minced garlic
- 1 small knob grated ginger
- 1.5 tablespoons sesame oil for cooking
Sauce
- 3/4 cup pineapple juice
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sugar
- Salt and pepper to taste
- Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
Preparation
Make the pineapple sauce by mixing together the pineapple juice, water, ketchup, rice vinegar, soy sauce, and sugar, then set aside.
Prepare the tofu for frying by pressing it if necessary and cutting it into cubes.
Add the tofu cubes to a large bowl and toss with garlic powder, onion powder, salt, pepper, and 2 tablespoons of cornstarch, then set aside while the oil heats.
Heat 1 to 1.25 cups of oil in a pot with high walls to about 350 degrees Fahrenheit, using a thermometer or testing with a wooden chopstick.
Spread the remaining 3 tablespoons of cornstarch on a plate and lightly coat all sides of the tofu cubes before frying them in batches until golden brown, turning if necessary.
In a large skillet over medium heat, sauté the minced garlic and grated ginger in sesame oil until fragrant, then add the red bell pepper, red onion, and green onions and cook until slightly tender before removing from the pan.
Add the prepared sauce to the skillet and bring it to a simmer, stirring in the cornstarch slurry to thicken.
Add the fried tofu and sautéed vegetables to the sauce and heat through until well coated.
Serve garnished with the reserved green onion parts.
