Sweet and Sour Tofu

There are a lot of recipes out there for Sweet and Sour dishes and I like to try as many as possible because each one adds a little something different to the ingredient list.  The ketchup and pineapple make this particular recipe really sweet and that's why I paired it up with some salty vegetable fried rice.

Sweet and Sour Tofu

Adapted from Magazine recipe

1            pkg. firm tofu patted dry and cut into cubes

             oil for sautéing

6            teaspoons cornstarch

2            tablespoons lower-sodium soy sauce or GF Tamari sauce

1/3         cup ketchup

1/4         cup sugar

1/4         cup cider vinegar

1            can pineapple chunks in juice, drained, juice reserved

2            tablespoons canola oil

1            tablespoon minced ginger

1/2         green pepper, cut into 3/4” pieces

1/2         yellow or red pepper, cut into 3/4” pieces

1            small onion, sliced

              I had a few mushrooms that I threw in the mix

In a medium bowl, combine the tofu, 4 teaspoons cornstarch and 1 tablespoon soy sauce.  In a small bowl, whisk the remaining cornstarch and soy sauce with the ketchup, sugar, cider vinegar and pineapple juice. 

In a large nonstick skillet, heat the oil over medium-high until it shimmers.  Add the tofu and cook, turning once, until browned, about 4 minutes.  Add the ginger and cook, stirring often, until fragrant, 30 seconds.  Add the pineapple chunks, bell pepper and onion.  Cook, stirring occasionally, until the pepper is crisp-tender and the onion is tender. 

Stir in the ketchup mixture, bring to a boil and cook until the sauce thickens, about 1 minute.

**Serve with a  side of fried rice.