Sweet and Sour Tofu Stirfry

 Sweet and Sour Tofu Stirfry

Ingredients:

• Vegetable Oil
• 1 block Extra Firm or Firm Plain Tofu
• 1 Zucchini
• 1 Bell Pepper
• 1 Can Crushed or Diced Pineapple(I prefer crushed for texture, husband prefers diced)
• 1/3 Cup White Vinegar
• 1/4 Cup Brown Sugar
• 2 Tablespoons Ketchup
• 2 Tablespoons Soy Sauce
• 1-3 Teaspoons Sriracha Sauce *
• 1 Tablespoon Corn Starch

* 1 Teaspoon to help balance the sauce, up to three or more if you want a spicier sauce.

Instructions:

1. Drain the tofu, and pat dry with paper towels. Cut tofu into small cubes, season well with salt and pepper.
2. Slice the bell pepper into thin strips. Cut the zucchini in half lengthwise, then each half in half again length wise, and cut each quarter strip into 1cm wide chunks. Set bell pepper and zucchini aside.
3. In a medium bowl whisk together the entire can of pineapple (juice and all), vinegar, brown sugar, ketchup, soy sauce, sriracha and corn starch. Set aside.
4. Get a large skillet over medium heat, add 2 tablespoons vegetable oil, and fry tofu 4 mins on each side until each side is golden brown. Might take longer than 4 mins per side. Once tofu is browned, transfer to a plate and set aside.
5. Add another tablespoon of oil to the skillet, and add the diced vegetables. Season with salt and pepper.
6. Saute veggies for 5 minutes, or until they are cooked to your liking. I like my veggies pretty well done, husband prefers closer to raw.
7. Add the tofu and sauce to the skillet, reduce heat to low and stir to combine everything.
8. Sauce should thicken slightly after 1-2 minutes.
9. Once sauce is thickened, bubbling slightly around the edges and tofu has reheated the stir fry is ready to serve.
10. Serve over rice or rice noodles, garnish with sesame seeds and diced green onion if desired.

Enjoy!