Sweet & Sour Tofu

While the ingredient list for this stir fry might look long, it consists mostly of pantry staples. The stir fry comes together very quickly -  perfect for a busy evening after work. Serve over cous-cous or brown rice to make a full meal.

The dish was modified but based mostly on this recipe I found online

Ingredients:

1 pound firm tofu, patted dry cut into 1-inch cubes
1 teaspoon cornstarch
1 teaspoon sesame oil
¾ teaspoon salt
2 tablespoons ketchup
2 tablespoons raw sugar
2 tablespoon white wine vinegar
1 tablespoon low-sodium tamari
1 teaspoon sirracha
1 teaspoon ginger root
2 tablespoons vegetable oil
4 scallions, trimmed and cut into 1-inch lengths
1 cup diced red or green bell peppers
½ cup diced fresh or canned pineapple
2 cups broccoli
Sesame seeds and/or chili pepper flakes, for garnishing

Directions:
1. Lightly steam the broccoli and set aside
2.  In a bowl, coat the tofu with the cornstarch, sesame oil and salt. Set aside.
3.  In a seperate bowl, whisk together the ketchup, sugar, vinegar, tamari, sirraccha, and ginger
4. In a large nonstick pan over medium-high heat, warm the oil. Add the tofu and fry, turning, until crisp and golden on all sides, about 8 minutes
5. Add the bell pepper and broccoli and continue to stir-fry for 2 minutes.
6. Add the sauce and stir until it is thick and clings to the tofu and vegetables, 2 minutes.
7. Top with sesame seeds or a pinch of chili pepper on top