Sweet and sour tofu

Ingredients

Quantity		Ingredient
3½	cup	Hot cooked Brown Rice
1	cup	Pineapple juice
⅓	cup	Rice vinegar
2	tablespoons	Soy sauce
2	tablespoons	Cornstarch
2	tablespoons	Safflower oil
2	xes	Med carrots, sliced thin
		Med sweet red pepper, sliced
		Med green bell pepper,sliced
		Med Onion, sliced
		adding, saute until lightly browned and slightly
3	tablespoons	Tomato Paste
2	tablespoons	Honey
1	tablespoon	Minced Gingerroot
1	dash	White Pepper
		Clove garlic, minced
¾	pounds	Firm Tofu (cut in 1/2\" cubes
		Lg Tomato, cut in wedges
8	ounces	Can Pineapple chunks,drained
2	tablespoons	Toasted sesame seeds

Directions

SWEET & SOUR SAUCE (1¾ C

ND STEP

GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice.

In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside.

In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.

Stir sauce, pour over vegetables, stirring until sauce thickens.

Gently fold in remaining ingredients.

Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings.

VARIATIONS: - add sliced mushrooms; saute with other vegetables : - if time permits, slice tofu into strips 1x2x1/4". Before crispy.

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