Sweet And Sour Stir-fry

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• canned pineapple juice
• 3 tablespoons rice vinegar
• 2 tablespoons cornstarch or 2 tablespoons arrowroot
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 1/2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 medium red bell pepper, cut into 1 inch squares
• 1 medium green bell pepper, cut into 1 inch squares
• 8 -10 stalks asparagus, tough ends trimmed, cut into 2 inch pieces
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (16 ounce) can unsweetened pineapple chunks, drained, juice reserved
• 8 ounces extra firm tofu, well drained and finely diced

Recipe

• 1 make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved.
• 2 set aside.
• 3 in wok, heat oil over medium heat.
• 4 add onion and cook, stirring often until golden, about 8 minutes.
• 5 add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes.
• 6 add tomatoes and pineapple chunks and stir-fry for another 5 minutes.
• 7 stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes.
• 8 taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce.
• 9 serve at once.