In a wok heat 2 t vegetable oil and stir fry carrots and scallions until there are cooked but crisp about 1 2 minutes. Drain on paper towels put on serving dish and sprinkle with soy sauce. Thai sweet and sour dishes are popular both in thailand and throughout the world. Authentic thai flavours do not use ketchup and vinegar to derive the sweet and sour taste. Repeat 3 to 4 times until the tofu is drier.
Drain the tofu and transfer 1 3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Add more cornstarch if needed. Add the red and green peppers cucumber tomatoes onion and pineapple then stir in the tomato ketchup. Drain tofu and wrap in paper towel or tea towel to remove excess water. If you want more depth in flavour can use red chillies and used flavoured water from boiling some citrusy fruits such as limes or put lime leaves.
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Whisk all the ingredients for the sweet and sour sauce until sugar has dissolved in a bowl and set aside. Whisk all the ingredients for the sweet and sour sauce until sugar has dissolved in a bowl and set aside. Heat the oil in a wok over a high heat add the garlic and stir fry for about 10 seconds until golden brown. Drain the tofu and transfer 1 3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Slice tofu into 1 inch cubes.
Dust tofu with potato starch until all sides are well coated. In a wok heat 2 t vegetable oil and stir fry carrots and scallions until there are cooked but crisp about 1 2 minutes.
