The delights of chameleon-like tofu, here spruced up with sweet, sour, hot and mellow flavors. There’s almost a Polynesian flair to the taste, the contrast between tongue-awakening ginger, the spiciness of chili sauce and the fruity and bold notes of sweet and sour. Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish. PS: Placing the tofu under a weighted plate to press out some of the moisture will result in a firmer texture and easier browning in the pan.
