Vietnamese Canh Chua with Tofu | Refreshing & Tangy

Thoroughly pat the tofu dry with paper towels and cut into approx. 2 cm cubes. Peel the fresh pineapple, remove the woody core, and cut the flesh into bite-sized pieces. Wash the tomatoes and cut into eighths. Finely mince the garlic and cut the red chili pepper into fine rings.

Heat 1 tbsp of vegetable oil in a large pot. Add the tofu cubes and fry over medium-high heat for about 5 minutes until golden brown on all sides. Then remove from the pot and set aside.

Heat the remaining vegetable oil (1 tbsp) in the same pot. Sauté the minced garlic and half of the chili rings for about 1 minute until wonderfully fragrant.