Sweet and Sour Tofu

• Ready In: 5 mins
• Serves: 5

Ingredients

• 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 white pepper

• ND STEP

• 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 tomatoes, cut in wedges
• 1  medium green bell pepper, sliced
• 1 (8 ) can pineapple chunks, drained
• 1  medium onion, sliced
• 2  tablespoons toasted sesame seeds

Directions

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