Crispy Pineapple Tofu Stir-Fry

1. Make the Sauce

In a small bowl, combine the ketchup, rice vinegar, Shaoxing wine, sugar, and soy sauce. Stir well until the sugar dissolves and the ingredients are fully mixed.

2. Prepare the Tofu

Place the tofu in a heatproof bowl and cover it with boiling water. Add a generous pinch of kosher salt and let it soak for 10 minutes. This step helps firm up the tofu, which is essential for achieving a crispy texture when fried.

3. Dry and Cut the Tofu

After soaking, carefully drain the tofu and pat it dry with a tea towel. Once dry, cut the tofu into bite-sized cubes.

4. Heat the Oil

In a wok, heat the vegetable oil to 370°F (195°C). You can check if the oil is ready by dipping the tip of a wooden chopstick into the oil; if bubbles form around it, the oil is hot enough for frying.

5. Coat the Tofu

While the oil is heating, place the potato starch or cornstarch in a shallow bowl. Coat each piece of tofu thoroughly in the starch, shaking off any excess. This coating will help create a crispy exterior when fried.

6. Fry the Tofu

Carefully add the coated tofu cubes to the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 5 to 6 minutes, or until the tofu is golden and crispy. Remove the tofu with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.

7. Fry the Vegetables

Quickly fry the bell pepper and carrot in the hot oil for about 10 seconds, just enough to retain their crunch and color. Remove them and set aside.

8. Remove Excess Oil

Carefully pour out most of the oil from the wok, leaving just a tablespoon or so behind.

9. Stir-fry the Aromatics

Return the wok to medium heat and add the sliced scallions, minced ginger, and minced garlic. Stir-fry for about 30 seconds until fragrant, releasing their flavors.

10. Add the Pineapple

Add the pineapple chunks to the wok and fry for another 30 seconds to soften the edges slightly.

11. Add the Sauce and Stock

Pour the prepared sauce mixture into the wok along with the stock. Bring the mixture to a boil, ensuring the sauce is well incorporated.

12. Combine and Heat

Return the fried tofu, bell pepper, and carrot to the wok. Gently fold everything together to ensure the tofu and vegetables are evenly coated with the sauce. Let it cook for about 2 minutes, allowing the flavors to meld.

13. Reduce the Sauce

Continue cooking until the sauce reduces and clings to the tofu and vegetables, forming a glossy glaze.

14. Serve

Transfer the stir-fry to a serving dish while it’s hot, ready to be enjoyed.