Sweet-and-Sour Stir-Fry

 

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

• 1 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.
• 2 Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
• 3 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.
• 4 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.