Sweet & Sour Tofu

I was somewhere between twelve and fourteen when I became addicted to sweet and sour noodles, albeit from a jar. My mama would sometimes bring it home as a surprise, or I would choose it at the shops, to both to my utter delight. Being on the poorer side these days, I decided to try making my own, and was surprisingly successful. While different from the jarred variety I am used to, they are still great! (Not to mention healthier!)

Serve with rice or noodles, as desired.

Ingredients

1 medium onion, chopped thickly

2 carrots, thinly sliced into circles

1 red capsicum, chopped into square-sized pieces

1 tbsp tomato paste

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 200g can of pineapple pieces, in juice

Reserved pineapple juice

1 300g block of silken-firm tofu, chopped into cubes

Instructions

Fry the onion for 3 to 5 minutes before adding the capsicum and carrot. Fry for an additional 8 minutes.

Add the pineapple juice, tomato paste, soy sauce, and vinegar, and stir.

When incorporated, add the tofu cubes and pineapple chunks. Stir to combine.

As it starts to boil, turn the heat down to low and leave to simmer for ten to twelve minutes.