Sweet And Sour Stir Fried Vegetables With Tofu

• Sauce
• Reserved juice from canned pineapple (about 3/4 cup)
• 3 Tbsp. Rice vinegar or White wine vinegar
• 2 Tbsp. Cornstarch or Arrowroot
• 2 Tbsp. Honey or Brown Rice Syrup
• 2 Tbsp. Soy sauce
• 1 Tbsp. Vegetable oil
• 1 Large onion, chopped
• 1 Medium red bell pepper, cut into 1-inch squares
• 1 Cup chopped mushrooms
• 1 Cup broccoli florets
• 14.5 oz. Can diced tomatoes
• 1 oz. Can unsweetened pineapple chunks, drained, juice reserved
• 8 oz. Extra-firm Tofu, well drained and finely diced

1. 1.take sauce: In small bowl, stir together al ingredients until cornstarch has dissolved. Set aside.
2. 2.tn wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden ( about 8 minutes).
3. 3.tdd bell peppers, mushrooms and broccoli. Increase heat to medium-high and stir-fry for about 5 minutes. Add tomatoes and pineapple chunks and stir-fry about 5 minutes more.
4. 4.ttir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, 2 to 3 minutes. Serve with rice on the side.

sauce, pineapple, rice vinegar, cornstarch, honey, soy sauce, vegetable oil, onion, red bell pepper, mushrooms, broccoli florets, tomatoes, pineapple, extrafirm

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-stir-fried-vegetables-with-tofu-1202186 (may not work)