Vegan Taiwanese Pineapple Cake Filling Stir-fry

Ingredients

• 1 block Firm Tofu
• 1 cup Fresh Pineapple
• 1 medium Bell Pepper (Red or Yellow)
• 1/2 medium Onion
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Prepare your vegetables and fruit: chop the 1 cup Fresh Pineapple into 1-inch pieces, cut the 1 medium Bell Pepper (Red or Yellow) into 1-inch pieces, and dice the 1/2 medium Onion into small pieces.
3. 3Heat 2 tablespoons of Vegetable Oil in a large wok or skillet over medium-high heat (approximately 375°F or 190°C). Add the cubed tofu and stir-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
4. 4Add the diced 1/2 medium Onion and the 1-inch pieces of 1 medium Bell Pepper (Red or Yellow) to the wok with the tofu. Continue to stir-fry for 4-5 minutes, until the vegetables are slightly softened but still have a little crunch.
5. 5Add the 1-inch pieces of 1 cup Fresh Pineapple to the wok. Stir-fry for an additional 2-3 minutes, allowing the pineapple to heat through and release some of its juices.
6. 6Pour in the 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, and 1 teaspoon Sugar. Stir everything together well to coat the tofu, vegetables, and pineapple evenly. Cook for 1 minute.
7. 7In a small bowl, mix 1 tablespoon Cornstarch with 2 tablespoons of water to create a slurry. Pour this cornstarch slurry into the wok while stirring constantly. Continue to cook for 1-2 minutes, stirring, until the sauce has thickened slightly and coats the ingredients.

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