1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired
Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water. Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender.
at 7:49 PM on Nov. 15, 2010
Add pineapple, tofu and
bell pepper; gently stir-fry 2 minutes.
Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes,
stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice.
Sprinkle with nuts.
You can certainly sub meat for the tofu...
at 7:50 PM on Nov. 15, 2010