Crispy Pineapple Tofu
Crispy Pineapple Tofu
Reminiscent of that classic Sweet and Sour dish you love. This Crispy Pineapple Tofu is everything you want and more, it’s easy to make and has minimal ingredients. Delicious served with Rice or Noodles.
Serves 2
Ingredients
Tofu
16 oz Extra Firm Tofu ( I like to use Wildwood because it’s pre-pressed and ready to use)
1/2 tsp (2.5g) Garlic Powder
1/2 tsp (2.5g) Onion Powder
Salt & Pepper to taste
1/3 cup (40g) Cornstarch
Salt & Pepper to taste
1 - 1 1/4 cups (236 -295ml) Neutral High Heat Oil for frying
Vegetables
1 1/2 cups (263g) Red Bell Pepper chopped
1 cup (100g) Red Onion chopped
3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish)
1 cup (210g) Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce)
2 cloves of Garlic minced
1 small knob of Ginger grated
1 1/2 Tbsp (23ml) Sesame Oil for cooking
Cooking Sauce
3/4 cup (177ml) Pineapple Juice
1/2 cup (118ml) Water (increase the water to 3/4 cup if you want the dish to be extra saucy)
2 Tbsp (30ml) Soy Sauce
2 Tbsp (30ml) Rice Vinegar
2 Tbsp (30g) Ketchup
1 Tbsp (15g) Sugar
Salt & Pepper to taste
Cornstarch Slurry (1 Tbsp (15g) cornstarch mixed with 1 Tbsp (15ml) Water)
Directions
1. Make the pineapple cooking sauce by mixing together the pineapple juice, water, ketchup, rice vinegar, soy sauce and sugar. Set aside.
2. Prepare the tofu for frying by either pressing it first for 20 minutes and then cutting it into cubes or you can use pre-pressed tofu.
3. Add the cubes of tofu to a large bowl and toss with the garlic powder, onion powder, salt, pepper and 2 Tbsp of cornstarch. Set aside while your oil comes to temperature.
4. Heat the oil in a smallish pot with high walls. Bring the temperature to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.
5. Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the tofu in the cornstarch before placing into the hot oil. Let the tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the temperate of the oil from dropping too quickly.
6. In a large skillet on medium heat sauté the garlic and ginger in sesame oil until both become fragrant, about 2-3 minutes. Add in the red bell pepper, red onion, green onions and cook until they become slightly tender. Remove from pan.
7. In the same pan add the pineapple sauce and turn the heat to medium-high. Bring to a boil and let the sauce reduce just a bit before adding in the cornstarch slurry. Mix well until the sauce begins to thicken.
8. Add the cooked vegetables, tofu and pineapple chunks. Mix well until everything is well coated with the sauce. Season with salt & pepper and cook until heated through.
9.Garnish with reserved green onions and serve over rice or noodles.
