Stir-fried Sweet and Sour Tofu with Pineapple and Bell Peppers菠蘿彩椒甜酸豆腐
A vibrant and flavourful Cantonese vegetarian dish featuring crispy pan-fried tofu, sweet pineapple, and colourful bell peppers tossed in a tangy homemade sweet and sour sauce. Perfect with steamed rice.
01Ingredients
- 400g Firm Tofu
- 200g Pineapple Chunks
- 1large piece Red Bell Pepper
- 1large piece Green Bell Pepper
- 0.5large piece Onion
- 2cloves Garlic
- 10g Ginger
- 2tbsp Cornstarch
- 4tbsp Vegetable Oil
- 4tbsp Ketchup
- 3tbsp Rice Vinegar
- 2tbsp Sugar
- 1tbsp Light Soy Sauce
- 0.5cup Water
Nutrition (per serving)385kcal
- Protein13.5g
- Carbs38.2g
- Fat18.6g
Fiber 2.1 gSodium 468 mg
02Steps
- Prepare tofu: Drain and press excess water from tofu. Cut into 2 cm cubes. Toss with 1 tbsp cornstarch until lightly coated.
- Prepare vegetables: Dice pineapple, red bell pepper, green bell pepper, and onion. Mince garlic and shred ginger.
- Make sweet and sour sauce: In a bowl, combine ketchup, rice vinegar, sugar, light soy sauce, and water. Stir well.
- Fry tofu: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides. Remove tofu from wok and set aside.
- Sauté aromatics and vegetables: Add remaining 2 tbsp vegetable oil to the wok. Add minced garlic and shredded ginger, stir-fry until fragrant. Add diced onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
- Combine and sauce: Return the fried tofu to the wok with the vegetables. Pour the sweet and sour sauce over the ingredients. Bring to a simmer, stirring gently to coat everything evenly.
- Thicken sauce: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
- Add pineapple: Stir in the diced pineapple and cook for another minute.
- Serve: Serve immediately with steamed jasmine rice.
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