1 package firm tofu
1 cup oil for deep frying tofu and a small cast iron or other pan that isn’t non-stick
1.5 cups canned pineapple chunks, drained but save the juice (I used pineapple in unsweetened juice)
1.5 cups broccoli
1.5 cups chopped carrots or sweet bell pepper
1/2 cup water
3/4 cup reserved pineapple juice
2 tablespoons ketchup
2 tablespoons chili sauce OR 2 teaspoons Sriacha or tabasco
1 tablespoon arrowroot or cornstarch
1 teaspoon sesame oil
1/4 cup rice vinegar (can sub other kinds of vinegar except for balsamic)
Salt or soy sauce to taste
1 – 2 tablespoons brown sugar, to taste
Deep fry the tofu. Cut the tofu into triangles and pat the triangles dry with a clean towel or paper towels. Bring 1 cup of oil to the smoking point on high heat in a small pan that is not non-stick. Drop the tofu pieces into the oil until they brown, about 2 minutes. Fry the tofu in small batches if necessary. I had to fry mine in 2 goes. Set the fried tofu aside.
Make the sauce by mixing all sauce ingredients together in a bowl, set aside.
In a large pan, bring a pan to medium-high heat. Add broccoli and carrots and water. Cook until the water steams off and broccoli is bright green. Add the pineapple to the pan with the vegetables and stir fry to heat through. Turn the heat down to medium. Add fried tofu to the pan. Add the sauce and stir until the sauce thickens, covering the vegetables and tofu. Serve with rice.