* Tender or Semi-Firm Tofu 800g * Pineapple(medium size) * Bell Pepper * Onion(medium size) * Ketchup 4 tbsp * Sugar 2.5 tbsp * Rice Vinegar 2 tbsp * Dark Vinegar. 2 tbsp * Potato/Corn Starch 50g+1 tbsp * All Purpose Flour 50g * Sparkling Water 100ml * Salt 1 tsp * Scallion 1 Stalk * Oil
###Instructions
1. Cut tofu into cubes(about 2cm*2cm). Chop the garlic roughly. Cut the bell pepper and onion into big pieces(about 3*3cm), cut the pineapple into cubes(about 2*2 cm), cut scallion into small pieces. 2. Get a bowl, add sugar, salt, soy sauce, vinegar, ketchup, water and 1 tbsp corn starch, mix it well. 3. In a bowl, mix flour, 50g starch, sparkling water, mix well. 4. Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180C, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough). Dip the tofu in the batter from step 3, then put it one after one in the pot, fry until it’s golden and crispy 5. Heat up the wok(medium-high heat), when it’s hot add oil, add garlic and onion and stir for 30s, add the tofu, stir-fry for 30s then add the sauce from step 2. 6. Switch to high heat, Stir-fry for one minute then add the pineapple, stir for another minute then add the pepper. Keep stirring until about 80% of the sauce is absorbed by the ingredients, add the scallion
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###Ingredients
* Tender or Semi-Firm Tofu 800g
* Pineapple(medium size)
* Bell Pepper
* Onion(medium size)
* Ketchup 4 tbsp
* Sugar 2.5 tbsp
* Rice Vinegar 2 tbsp
* Dark Vinegar. 2 tbsp
* Potato/Corn Starch 50g+1 tbsp
* All Purpose Flour 50g
* Sparkling Water 100ml
* Salt 1 tsp
* Scallion 1 Stalk
* Oil
###Instructions
1. Cut tofu into cubes(about 2cm*2cm). Chop the garlic roughly. Cut the bell pepper and onion into big pieces(about 3*3cm), cut the pineapple into cubes(about 2*2 cm), cut scallion into small pieces.
2. Get a bowl, add sugar, salt, soy sauce, vinegar, ketchup, water and 1 tbsp corn starch, mix it well.
3. In a bowl, mix flour, 50g starch, sparkling water, mix well.
4. Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180C, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough). Dip the tofu in the batter from step 3, then put it one after one in the pot, fry until it’s golden and crispy
5. Heat up the wok(medium-high heat), when it’s hot add oil, add garlic and onion and stir for 30s, add the tofu, stir-fry for 30s then add the sauce from step 2.
6. Switch to high heat, Stir-fry for one minute then add the pineapple, stir for another minute then add the pepper. Keep stirring until about 80% of the sauce is absorbed by the ingredients, add the scallion
[Source](https://www.instagram.com/reel/C0XOq1_KiYI/)