Ingredients

• 5-6pcs. medium extra firm tofu, sliced into cubes
• 1 piece small green bell pepper, sliced into strips
• 1 piece small red bell pepper, sliced into strips
• 1 medium onion, sliced
• 1 small carrots, sliced 
• 1/2 tablespoon garlic, minced
• 1 cup pineapple chunks
• 7 tablespoons brown sugar
• 3 tablespoons tomato ketchup
• 1/3 cup rice or white vinegar
• 1 cup water
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch, dissolved in 3 tablespoons of water
• 3 cups cooking oil

 

Instructions

1. Heat the cooking oil in a deep cooking pot.
2. Deep fry the tofu. When the color turns light to medium brown, remove and set aside.
3. Meanwhile, heat a pan and then pour in a tablespoon of cooking oil (use remaining oil from fried tofu)
4. When the oil becomes hot, put-in the garlic and cook for 20 seconds.
5. Add the pineapple chunks, onion, green and red bell peppers. Stir and cook for 3 to 5 minutes.
6. Combine sugar, soy sauce, vinegar, water, and ketchup in a bowl. Mix well.
7. Pour-in mixture to the pan where the vegetables are cooking. Stir and let boil.
8. Pour-in the cornstarch diluted in water. Stir until the sauce thickens.
9. Add the deep fried tofu. Stir.
10. Transfer to a serving plate. Then Serve