Sweet And Sour Tofu

Total Time: 5 mins

Ingredients

• Servings: 5
• 3 1/2 cups brown rice, hot cooked
• 1 cup pineapple juice
• 3 tablespoons tomato paste
• 1/3 cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon gingerroot, minced
• 2 tablespoons cornstarch
• 1 dash pepper
• 2 tablespoons safflower oil
• 1 clove garlic, minced
• 2 medium carrots, sliced thin
• 3/4 lb firm tofu, cut in 1/2" cubes
• 1 medium sweet red pepper, sliced
• 1 large tomato, cut in wedges
• 1 medium green bell pepper, sliced
• 1 (8 ) can pineapple chunks, drained
• 1 medium onion, sliced
• 2 tablespoons toasted sesame seeds

Recipe

• 1 garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig
• 2 fresh corriander, optional
• 3 cook or reheat rice.
• 4 in a small bowl, whisk together pineapple juice, vinegar, and soy sauce.
• 5 add cornstarch, stirring until smooth.
• 6 stir in remaining sauce ingredients.
• 7 set aside.
• 8 in large skillet or wok, heat safflower oil on high.
• 9 saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.
• 10 stir sauce, pour over vegetables, stirring until sauce thickens.
• 11 gently fold in remaining ingredients.
• 12 heat through.
• 13 serve on hot rice.
• 14 top with garnish. 4 - 6 servings.
• 15 variations: - add sliced mushrooms; saute with other vegetables