Sweet and Sour Tofu with Rice

Instructions

1. 1

   Cook the rice. Press the tofu with paper towels, cut into cubes and toss with 2 tbsp cornstarch and a pinch of salt.

2. 2

   Heat 2 tbsp oil in a large nonstick skillet over medium-high and fry the tofu 8-10 minutes, turning, until golden on most sides. Move to a plate.

3. 3

   Add the remaining oil and stir-fry the chunked peppers and onion 4 minutes until crisp-tender.

4. 4

   Whisk 1/3 cup of the pineapple juice with the ketchup, vinegar, brown sugar, soy sauce and remaining 1 tbsp cornstarch. Pour into the pan with the pineapple chunks and simmer 1-2 minutes until thick.

5. 5

   Return the tofu, toss to coat, and serve over rice.