1/2 c cornstarch
All purpose seasoning, to taste
1 pound extra firm tofu
2 cloves garlic, chopped
1 tablespoon oil
1 cup chopped carrots
1 head broccoli, chopped
1 cup chopped pineapple
3 tablespoons ketchup
1/3 cup rice vinegar
1/4 c orange or pineapple juice
1/4 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon corn starch
1 tablespoon water
1) Add cornstarch to a shallow bowl and add all purpose seasoning if desired.
2) Drain and press tofu. Gently pat dry and cut into bite sized cubes. If cubes are damp, pat dry before combining tofu with cornstarch mixture. Toss to coat tofu. In a large skillet, heat about ½” of cooking oil over medium heat. Once hot, cook tofu in small batches until browned and crispy on all sides. Set aside on a paper towel to drain when done.
3) In a large skillet, heat 1 tablespoon of oil and add garlic. Cook for 2 to 3 minutes and then add carrots and broccoli. Cook for 5 minutes and then add pineapple.
4) In a small bowl, whish together the ketchup, vinegar, juice, sesame oil, and sugar. Add to skillet and stir to combine. Allow to cook for 5 minutes. Add cornstarch to a small bowl with a tablespoon of water. Stir to combine and then add to skillet, stirring to incorporate. Continue heating until sauce thickens and vegetables are finished. Remove from heat and add tofu. Toss to coat tofu with sauce and enjoy!
This is delicious served over rice.