Sweet And Sour Tofu

Ingredients

425 gr brown rice
240 ml pineapple juice
80 ml rice vinegar
10 ml soy sauce
5 gr cornstarch
18 gr tomato paste
10 ml honey
5 gr gingerroot
1 gr pepper
10 ml safflower oil
2 slices carrots
1 slice sweet pepper
1 slice green bell pepper
1 slice onion
1 clove garlic
350 gr firm tofu
1 tomato
240 gr pineapple chunks
5 gr sesame seeds

Instructions

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 1x2x 1 cm. Before adding, saute until lightly browned and slightly crispy.