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Press the tofu for at least 30 minutes to drain liquid and firm up. Once pressed, cut the tofu into 1cm chunks. In a bowl, toss the tofu chunks with the cornflour, garlic powder, and onion powder (if using) until they are well coated.

To prepare the sauce, combine the pineapple juice, rice vinegar, tomato ketchup, and light brown sugar in a small pan. Bring the mixture to a simmer over medium-high heat and cook for 7 minutes, or until it thickens to a syrupy consistency. Set the sauce aside.

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the coated tofu chunks and fry for 7β10 minutes, turning occasionally, until they are golden brown and crispy. Handle the tofu gently to keep the cubes intact. Once cooked, remove the tofu from the pan and set it aside.

In a second pan or the same pan (if cleaned), heat the sesame oil over medium heat. Add the sliced red onion and fry for 5 minutes until it softens. Then, add the green pepper, chilli flakes, salt, minced garlic, and grated ginger. Continue to cook for another 3β5 minutes until the pepper is slightly tender. Stir in the drained pineapple chunks and cook until they are warmed through.

Return the fried tofu to the pan with the stir-fried vegetables and pineapple. Pour the reserved sweet and sour sauce over everything. Gently fold all the ingredients together for 1β2 minutes until the tofu and vegetables are glossy and well coated with the sauce. Serve immediately with rice.


Press the tofu for at least 30 minutes to drain liquid and firm up. Once pressed, cut the tofu into 1cm chunks. In a bowl, toss the tofu chunks with the cornflour, garlic powder, and onion powder (if using) until they are well coated.

To prepare the sauce, combine the pineapple juice, rice vinegar, tomato ketchup, and light brown sugar in a small pan. Bring the mixture to a simmer over medium-high heat and cook for 7 minutes, or until it thickens to a syrupy consistency. Set the sauce aside.

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the coated tofu chunks and fry for 7β10 minutes, turning occasionally, until they are golden brown and crispy. Handle the tofu gently to keep the cubes intact. Once cooked, remove the tofu from the pan and set it aside.

In a second pan or the same pan (if cleaned), heat the sesame oil over medium heat. Add the sliced red onion and fry for 5 minutes until it softens. Then, add the green pepper, chilli flakes, salt, minced garlic, and grated ginger. Continue to cook for another 3β5 minutes until the pepper is slightly tender. Stir in the drained pineapple chunks and cook until they are warmed through.

Return the fried tofu to the pan with the stir-fried vegetables and pineapple. Pour the reserved sweet and sour sauce over everything. Gently fold all the ingredients together for 1β2 minutes until the tofu and vegetables are glossy and well coated with the sauce. Serve immediately with rice.
