Sweet & Sour Crispy Tofu - Bosh

I didn't have pineapple juice so used water. I used fresh pineapple not tinned. Added pak choi and asparagus at the same time as the other veg. Served with brown rice

Ingredients:

• 1x 280g block firm tofu
• 6cm piece fresh ginger
• 1 red onion
• 1 garlic clove
• 1 pepper (I used red)
• 200ml pineapple juice / water
• 60ml rice vinegar
• 60ml tomato ketchup
• 70g light brown sugar
• 1 tsp garlic poweder
• 1 tsp onion powder
• 4 tbsp cornflour
• 2 tbsp veg oil
• 2 tbsp sesame oil
• 1 tsp chilli flakes
• 1/2 tsp salt
• 100g pineapple - fresh or tinned - chunks

Method:

1. Press your tofu to allow it to firm up, I do this for about 30mins minimum
2. Peel and grate your ginger and garlic, chop red onion into slices, chop pepper into chunks.
3. Put pineapple juice/water, rice vinegar, ketchup and sugar in a small saucepan and stir to dissolve the sugar. Place on medium-high heat and bubble for 8-10mins until it becomes syrupy. Take off the heat and set aside.
4. Cut the tofu into chunks and place into a bowl. Add cornflour, onion powder and garlic powder and shake carefully, tossing to coat all the tofu. I add a dash of soy sauce to this too. Careful they don't break.
5. Heat vegetable oil in a frying pan and add the tofu, frying until golden brown and starting to crisp. Place on kitchen roll and set aside. Again, careful they don't break.
6. Wipe down the frying pan and add sesame oil. Add onion, fry, stirring regularly for 4-5mins.
7. Add garlic and ginger
8. Add pepper (+ other veg), salt and chilli flakes. Cook for 3-5mins, stirring.
9. Add drained pineapple and stir till pineapple is warm
10. Add tofu and heat through 
11. Pour over the sauce and stir well to coat
12. Serve straight away (with rice or noodles) so the tofu doesn't soften too much