Sweet and Sour Tofu with Fly by Jing Chili Oil

Updated at: Thu, 17 Aug 2023 11:33:22 GMT

Step 1

To get crispy tofu, press out the excess moisture by wrapping the tofu in a clean kitchen towel and place something on top that’s heavy enough to press it down though not so heavy it will crumble the tofu, like a cast iron skillet or a large can of food on a cutting board (I used my Le Creuset braiser which did the trick). Press it for at least 30 minutes.

Step 2

If you are making a pineapple boat, slice your pineapple in half with a big sharp knife. Slice on both sides of the pineapple core, then cut the rest of the pineapple into chunks down each side – try not to cut through the skin. Scoop out the pineapple chunks with a large spoon and set aside, discarding the pineapple core.

Step 3

Once your tofu is ready, cube it up and let it absorb some soy sauce for 5 minutes, then season your cornstarch with Fly by Jing’s Sichuan Chili Crisp, white pepper and garlic powder. Here comes the fun part – toss your tofu cubes in the cornstarch and watch them bounce around. You can pan fry or bake until crispy, but I like doing it in the air fryer. Coat in peanut oil and air fry for around 15 minutes. While it’s cooking, mix together your sweet and sour sauce by whisking together water, tomato paste, rice vinegar, soy sauce and brown sugar or coconut sugar then give it a taste and add more sauces to taste. Then whisk in some corn starch which will help thicken the sauce when it cooks.

Step 4

Now wok it out and stir fry onions, red pepper, garlic and ginger until cooked through, then add the pineapple and sweet and sour sauce. Toss to coat, then transfer to your pineapple bowl and drizzle that glorious chili oil! Finish with sesame seeds, scallions & more chili oil and enjoy!

Step 5

Whisk together all of the ingredients for the sweet and sour sauce except the cornstarch. Give it a taste and add more soy sauce, sugar, or vinegar to your liking, then whisk in the cornstarch until smooth and set aside.

Step 6

Heat the oil for the stir fry in a wok over medium high heat. Add the garlic and ginger and cook for 30 seconds, then add the onions and bell peppers, stir frying for about 5 minutes until the onions begin to turn translucent. Add the pineapple and the sauce until it comes to a boil, then simmer until you reach your desired sauce consistency.

Step 7

Add the tofu and toss to coat in the sweet and sour sauce, then quickly transfer to your pineapple bowl or serving platter.

Step 8

Top with sesame seeds, chopped scallions, and Fly by Jing Chili Crisp as desired. Serve immediately and enjoy!

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