1 block of firm or extra firm tofu, preferably pressed, and torn into 1-to-2-inch pieces
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
60ml oil for frying
Sweet and Sour Sauce
100g sugar, brown or any granulated
60ml vinegar, preferably rice or white
1 tablespoon soy sauce, or liquid aminos or tamari
1 teaspoon garlic powder
1 medium bell pepper, chopped
1/2 tin chopped or cubed pineapple
1/2 medium red onion, chopped
1/2 tablespoon sesame seeds, for garnish
chopped spring onion, for garnish
For the crispy tofu
In a medium-sized bowl place the pressed and torn tofu pieces. Add in the garlic powder, sea salt, ground black pepper and cornflour and toss to thoroughly combine, ensuring all the tofu pieces are fully covered.
Heat a pan or wok over medium-high heat and add the oil. When the oil is hot, add the tofu and toss to until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. You can do this in batches if your pan is not big enough or you are doing more than one block of tofu. Remove tofu pieces from the oil and set aside.
(Now is a good time to put some rice on to boil if you want to serve with rice)
For the sweet and sour sauce
In the same pan, lower the heat to medium-high, and add in the onions, pineapples and peppers.
Sauté until the onions are translucent and the pineapples are slightly browned, about 5 minutes.
In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce until fully combined.
Pour in the sauce over the veggies. Bring to a slight boil, then reduce to a simmer for about 5 minutes or until the sauce has thickened up. Add back in the crispy tofu to coat with the sauce. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.
Once served top with sesame seeds and spring onions and add the side of rice.