Ingredients
- 1 tomato
- 1 clove garlic
- 425 gr brown rice (hot cooked)
- 350 gr firm tofu
- 240 ml pineapple juice
- 240 gr pineapple chunks
- 80 ml rice vinegar
- 18 gr tomato paste
- 10 ml honey
- 10 ml soy sauce
- 10 ml safflower oil
- 5 gr gingerroot (minced)
- 5 gr cornstarch
- 5 gr sesame seeds (toasted)
- 1 gr pepper (white)
- 2 slices carrots
- 1 slice sweet pepper (red)
- 1 slice green bell pepper
- 1 slice onion
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.
