This restaurant-style Sweet & Sour Tofu dish is loaded with veggies, pan-fried tofu, pineapples, and a easy delicious one-bowl sauce that'll keep you from grabbing take-out any night!
Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 1 1/2 tbsp cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil or your pan may not be non-stick. Set aside.
In a large non-stick skillet or wok, heat 1 1/2 tbsp of cooking oil on medium heat. Add the fresh garlic and ginger and fry for about 10-15 seconds until fragrant.
For the sauce, whisk all the ingredients listed under sauce above until all the cornstarch has dissolved. Add more or less chili sauce depending on your preference of spice. As a check, I always recommend tasting the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness (especially if you are using tamari instead of soy sauce, or a different sweetener instead of coconut sugar/maple syrup).
Turn off the heat and add the chopped green onions. Toss once more and serve hot with a side of cooked brown rice or quinoa.
Nutritional Information - Does not include cooked rice or quinoa.