Modifications to make this richer with some spice (close to Panda Express style):
1. Cook 2 cups of white rice to serve with.
2. Use extra firm tofu. Cut into 1cm cubes after pressing.
3. Use 4 teaspoons of soy sauce to coat tofu originally.
4. Replace corn starch with 1/2 cup flour. Toss via slowly mixing in bowl. While tofu is frying, add all other flour mix from bowl and stir.
5. Stir fry one onion, one green pepper, one 20oz can chunk pineapple (half drained, half juice added in skillet), 1/2 cup pickled jalapeños (fave food), and one 5oz can bamboo shoots. Takes forever to get the pineapple to brown. We sauteed at med-high for like 12 minutes before deciding it was close enough.
6. Multiply the sweet and sour sauce by 1.5. Also add 1/2 tsp of red chili flakes. Use stevia sugar instead of normal sugar
