Ingredients
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
Preparation
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. 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.
