Sweet and Sour Tofu (糖醋豆腐)

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• 1 each block (16 ounces / 450 g) extra firm tofu (, cut into 1/2 inch (1 cm) squares)
  Ingredient note

  Source: 1 block (16 ounces / 450 g) extra firm tofu (, cut into 1/2 inch (1 cm) squares)
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1 tablespoon peanut oil
  Ingredient note

  Source: 1 tablespoon peanut oil
• 4 tablespoons + 1/2 tablespoon cornstarch
  Ingredient note

  Source: 4 tablespoons cornstarch; Source: 1/2 tablespoon cornstarch
• 2 tablespoons ketchup
  Ingredient note

  Source: 2 tablespoons ketchup
• 2 tablespoons Shaoxing wine (or dry sherry)
  Ingredient note

  Source: 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons rice vinegar
  Ingredient note

  Source: 2 tablespoons rice vinegar
• 2 tablespoons light soy sauce (or soy sauce)
  Ingredient note

  Source: 2 tablespoons light soy sauce (or soy sauce)
• 3 tablespoons brown sugar (*Footnote 1)
  Ingredient note

  Source: 3 tablespoons brown sugar (*Footnote 1)
• 2 tablespoons water
  Ingredient note

  Source: 2 tablespoons water
• 1/4 cup peanut oil (or vegetable oil)
  Ingredient note

  Source: 1/4 cup peanut oil (or vegetable oil)
• 2 cloves garlic (, minced)
  Ingredient note

  Source: 2 cloves garlic (, minced)
• 2 teaspoons minced ginger
  Ingredient note

  Source: 2 teaspoons minced ginger
• 1/2 each small white onion (, chopped into 1/2 inch 1 cm squares)
  Ingredient note

  Source: 1/2 small white onion (, chopped into 1/2 inch 1 cm squares)
• 1 each sweet pepper (, chopped into 1/2 inch 1 cm squares; I used a mix of colors in this recipe)
  Ingredient note

  Source: 1 sweet pepper (, chopped into 1/2 inch 1 cm squares; I used a mix of colors in this recipe)

1. Marinate the tofu: Spread the tofu on a medium-sized baking sheet and sprinkle with salt. Gently mix a few times. Let marinate for 15 to 20 minutes while preparing the other ingredients.
2. For the sauce: Mix all the sauce ingredients together in a small bowl and set aside.
3. Prepare the tofu: When you’re ready to cook, pat the tofu dry with paper towels. Add the peanut oil. Mix a few times. Then add the cornstarch, one tablespoon at a time. Stir gently until all the tofu is coated evenly with a thin paste.
4. To cook the stir fry: Heat oil over medium-high heat in a large skillet until hot. Add the tofu pieces in a single layer.
5. Cook over medium heat until the bottom turns golden, 4 to 5 minutes or so. If using a nonstick skillet, use a pair of chopsticks to separate the tofu as much as you can during the time (*Footnote 2). Flip to brown the other side, another 3 to 4 minutes until turning golden. Transfer the tofu to a big plate and remove the pan from the stove.
6. You should still have 1 to 2 tablespoons of oil in the pan. Wipe off any excess oil with paper towels if needed. Add ginger and garlic. Cook and stir a few times until it releases fragrance.
7. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens.
8. Add the white onion and peppers. Stir a few times, then add back the cooked tofu. Stir to coat everything with the sauce, 30 seconds or so. Transfer everything to a big plate. Serve hot as a main dish.