Cut the chicken or tofu roughly as soon as possible.
Peel and cut the vegetables and pineapple roughly (the same size as the chicken / tofu).
In a wok (or a large skillet with high sides), heat 1 tbsp of oil. Brown the chicken (or tofu) over high heat until seared.
Add the cut vegetables and cook over high heat for 4 to 5 minutes, stirring (the vegetables should be seared: lightly cooked but still firm).
For the sauce : mix the tomato paste, tomato pulp, pineapple juice, vinegar, soy sauce, garlic, 5 spices and 1 pinch of pepper then taste (the taste of sour- sweet must be balanced between sweetness, vinegar, the taste of tomato and that of spices).
Dilute 1 tablespoon of cornstarch in a glass of cold water. Mix well then add to the rest of the sauce, mix again.
Pour the sauce into the rest of the preparation and cook for 5 to 10 minutes over low heat so that the sauce thickens, the chicken and the vegetables finish cooking.
Serve sweet and sour accompanied by white rice and decorated with coriander leaves.
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