Sweet and Sour Vegetarian Pineapple Stir-Fry

Ingredients

• 14 oz extra-firm tofu
• 1/2 cup cornstarch
• 2 tbsp neutral oil (for frying/stir-fry)
• 1 cup bell pepper, chopped
• 1 cup broccoli florets
• 1/2 cup carrot, thinly sliced
• 2 tbsp green onion, sliced(optional)
• 1 cup pineapple chunks (canned, drained)
• 1/3 cup pineapple juice (from can)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Press tofu briefly, then cut into bite-size cubes. Toss tofu with cornstarch until evenly coated; set aside. Chop bell pepper, broccoli, and carrot; mince garlic and grate ginger; drain pineapple.

2. 2

   Cook veggies and tofu (20 minutes total): Heat 1 tbsp oil in a large skillet or wok over medium-high. Add tofu in a single layer and cook 6–8 minutes, turning until crisp and golden. Transfer tofu to a plate.

3. 3

   In the same pan, add remaining 1 tbsp oil. Stir-fry carrot and broccoli for 3–4 minutes until bright and crisp-tender, then add bell pepper and cook 1–2 minutes.

4. 4

   Make glaze and finish: Add garlic and ginger and stir 30 seconds. Whisk pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar; pour into the pan. Simmer 2–3 minutes until slightly thickened, then add pineapple chunks and tofu. Toss to coat for 1–2 minutes. Top with green onion if using and serve.