Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup pineapple chunks
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Non-stick skillet or wok
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch until well combined. Set aside.
2. Heat vegetable oil in a non-stick skillet or wok over medium-high heat.
3. Add tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add sliced bell peppers and onion. Cook until tender, about 5 minutes.
5. Add pineapple chunks and cook for another 2 minutes.
6. Pour the sweet and sour sauce over the vegetables and stir until thickened.
7. Add the cooked tofu back into the skillet and stir until well coated with the sauce.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 8g
Substitutions for ingredients:
- Tofu: can be substituted with chicken, shrimp, or pork
- Pineapple chunks: can be substituted with canned mandarin oranges or diced mango
- Rice vinegar: can be substituted with apple cider vinegar or white wine vinegar
- Brown sugar: can be substituted with honey or maple syrup
- Ketchup: can be substituted with tomato sauce or tomato paste
Variations:
- Add sliced carrots or broccoli for extra vegetables
- Use different colored bell peppers for a more colorful dish
- Add chopped garlic and ginger for extra flavor
- Make it spicy by adding red pepper flakes or sriracha sauce
Tips and Tricks:
- Drain the tofu well before cooking to prevent it from getting too watery
- Use a non-stick skillet or wok to prevent the tofu from sticking
- Cut the vegetables into similar sizes for even cooking
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less brown sugar and rice vinegar
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation Ideas:
- Serve the sweet and sour tofu in a large serving bowl or on individual plates
- Garnish with chopped green onions or sesame seeds for extra flavor and texture
Pairings:
- Serve with steamed rice or noodles for a complete meal
- Pair with a side salad or stir-fried vegetables for extra nutrition
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Side salad
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water to thin it out
- If the tofu is sticking to the skillet, add a little bit more oil
Food Safety Advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food History:
- Sweet and sour dishes originated in China and have been popularized in Western cuisine as well
Flavor Profiles:
- Sweet, sour, savory, and slightly spicy
Serving Suggestions:
- Serve hot with steamed rice and garnish with chopped green onions or sesame seeds
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Region: Chinese