Sweet and Sour Tofu | Oregonian Recipes

Ingredients

• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 4 tablespoons pineapple juice (not syrup) from canned pineapple
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine
• 3 tablespoons distilled white vinegar
• 2 tablespoons packed brown sugar
• 3 tablespoons ketchup or tomato sauce
• 14 ounces fried tofu, cut into 1-inch chunks
• 8 cups very hot tap water
• 1 tablespoon vegetable oil
• 2 garlic cloves, thinly sliced
• 1/2 small onion, sliced
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 5-ounce can baby corn, drained, cobs halved lengthwise
• 1 8-ounce can pineapple chunks in juice (not syrup), juice reserved
• Steamed rice
• 2 green onions, chopped
• 1 tablespoon sesame seeds