sweet & sour stir fry with tofu

I absolutely live properly fried tofu in a good stir fry. I still haven't gotten the process down path but am getting there as I experiment with different oils and tofu firmness. At suggestions would be greatly appreciated as would a decent sweet and sour sauce that is more Thai than the stuff from the bottle. As I keep trying and improving this, I'll keep updating this post.

fried Thai tofu

Organic tofu (I'm leaning more towards medium firm or softer)
7 tablespoons of sesame seeds
6 tablespoons of cornstarch
6 tablespoons of flour (or rice flour)
1/2 teaspoon of salt
1/4 teaspoon of sugar (optional, said to help eliminate bitterness)

Heat canola oil on medium heat in a frying pan or pot (i use a pot as it's a bit sturdier), you'll need about an inch deep of oil. Prepare a plate with paper towel and take out a slotted spoon. Press and drunk the tofu. Cut into cubes, slightly smaller than an inch. Mix the dry ingredients in a pie plate. Toss the tofu until well covered, I do this in small batches, about 1/8 to 1/4 of the tofu at a time. Test if oil is hot enough, using the slotted spoon, gently place a covered cube of tofu in the oil, if it sizzles and starts cooking, it's ready.

Turn the heat down slightly and slowly place some of the covered cubes in the oil. When they are light golden brown on all sides, remove from oil and place on the paper towel to drain and cool.

Repeat until all the tofu is cooked.

sweet & sour stir fry

This stir fry is super simple and you can put in whatever you like. Here's what I use:

1 onion
2 peppers (usually to different colours)
Mushrooms
Pineapple chunk (save the juice)

Occasionally, I also use
Zucchini
Tomatoes
Or whatever is in the fridge

(While doing this, start your rice, I personally like basmati or jasmine). Heat olive oil, chopped garlic and a bit of ginger in a wok. Add in onions, when translucent, add in mushrooms. After 2-3 minutes, add in remaining veggies other than the pineapple. Sautée for about 10-15 minutes. When almost done, add in the pineapple chunks along with 3-4 tablespoons of e pineapple juice. Add in your sauce (I use the bottle stuff usually but next time I will try one from scratch). Sautée for about five minutes. When done, gently incorporate the tofu and mix well.