8 tablespoons ketchup
4 tablespoon rice vinegar
2 teaspoon Chinese rice wine (or dry sherry)
4 tablespoons soy sauce
1 tablespoon granulated sugar
6 tablespoons vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
2 stalk green onion, chopped
4 garlic cloves, chopped
250 g canned baby corn, sliced in half, lengthwise
2 tomato, chopped
500 g fresh pineapple, cut into cubes
800 g tofu, cut into pieces (soft or firm)
In a small bowl, whisk together the ketchup, vinegar, wine, soy sauce and sugar.
Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add in green and red bell pepper and the onion. Stir fry for few seconds, until vegetables are slightly softened. Then add in the green onion and garlic and stir fry for another 10 seconds.
Lower the heat to medium. Pour in the sauce mixture and bring to a simmer. Add in the baby corn, tomato, pineapple and tofu. Let simmer for 3 - 4 minutes.