Crispy Sweet-and-Sour Tofu with Pineapple

1. Make the Sauce

In a bowl, combine the ketchup, rice vinegar, Shaoxing wine, sugar, and soy sauce. Stir until the mixture is smooth and set it aside.

2. Prepare the Tofu

Place the tofu in a bowl and cover it with boiling water. Add a generous pinch of kosher salt and let it soak for 10 minutes. After soaking, remove the tofu, blot it dry with a clean tea towel, and cut it into ¾-inch cubes.

3. Fry the Tofu

Heat the vegetable oil in a wok until it's hot enough that bubbles form around a chopstick placed in the oil. While the oil is heating, coat the tofu cubes in potato starch. Fry the tofu in batches for 5 to 6 minutes each, until they are golden and crispy. Remove the tofu and drain it on a plate lined with paper towels.

4. Fry Vegetables

Briefly fry the bell pepper and carrot in the hot oil for about 10 seconds, just until they start to soften. Pour off the excess oil, reserving 1 tablespoon in the wok for the next step.

5. Cook Aromatics and Pineapple

Reheat the reserved oil in the wok and add the scallions, ginger, and garlic. Stir-fry for about 30 seconds, just until fragrant. Add the pineapple chunks and fry for another 30 seconds.

6. Combine Sauce and Tofu

Pour the sauce mixture you prepared earlier into the wok, along with the water, and bring it to a boil. Return the fried tofu and vegetables to the wok and fold everything together gently, ensuring all the ingredients are evenly coated with the sauce. Let it cook for about 2 minutes, until the tofu and vegetables glisten with the sauce.

7. Serve

If there is any excess liquid in the wok, increase the heat to reduce the sauce to a glaze. Transfer the dish to a serving plate and serve immediately.