20 oz. can pineapple chunks or tidbits
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
14-ounce package extra-firm water-packed tofu (drained, rinsed and cut into cubes)
2 teaspoons cornstarch
2 tablespoons canola oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into square size
1 large green bell pepper, cut into square
Reserve and drain pineapples and its juice. Set aside.
Stir the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth.
Put tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Add cornstarch to the remaining sauce and whisk until smooth.
In a large non stick pan, heat 1 tablespooon of oil over medium-high heat.
Add in the tofu to the pan with remaining marinade into the bowl of reserved sauce.
Cook the tofu, stirring until golden brown.
Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat.
Add garlic and ginger and cook, stirring constantly, until fragrant.
Add red and green peppers and cook, stirring often, until just tender.
Pour in the reserved sauce and cook, stirring, until thickened.
Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Serve over steamed rice. Enjoy!