For the sauce:
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 2 tablespoons of ketchup
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of rice wine vinegar
- 3/4 cup of pineapple juice (I like to buy a can of pineapple chunks and eat them with the meal tossed in the sauce!)
- 1/4 teaspoon of salt
- 1 teaspoon of red pepper flakes
For the Tofu:
- ~12-15 ounces of extra firm tofu, patted dry and cut into 1/2 inch squares or triangles
- 1/2 cup of all purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- oil for frying, I used vegetable oil
- 2 ten ounce packages of Veetee long grain rice
- In a small bowl, combine the cornstarch and water. Mix thoroughly and leave to dissolve while you make the sauce.
- In a small saucepan, combine the ketchup, soy sauce, sugar, vinegar, pineapple juice, salt, and red pepper flakes. Bring to a boil, reduce heat, and simmer for about 10 minutes. Remove from hear and immediately stir in the cornstarch mixture. Set aside.
- Begin heating your oil in a medium skillet and filling it up about 1/4 inch. You want the oil to reach roughly 375 degrees F.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dip each piece of tofu in the flour mixture and set aside until the oil is ready.
- Once ready, fry the tofu for 2-3 minutes on each side, remove from pan, and let cool slightly on a paper towel to soak up the excess oil. Repeat until all of the tofu has been fried.
- Once cooled slightly, toss the tofu (and the pineapple if using) in the sauce. Serve over your prepared Veetee rice and ENJOY!! This is also great served with some lightly sautéed bell peppers and onions!
Lightly adapted from 500 Vegan Recipes
- Prep Time: 5 minutes
- Cook Time: 10 minutes