1. Thoroughly coat soy meat with cornstarch in a bowl. Shake off excess flour.
2. Deep-fry at 190°C until crisp and goldenbrown. Drain on paper towel and set aside.
3. Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil.
4. Add the bell peppers, tomato and pineapple. Stir fry until slightly softened.
5. Add in the soy meat and stir through to coat in the sauce. Ready to serve with steamed rice.
