Sweet And Sour Shrimp

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 8 ounces firm light tofu
• 2 tablespoons cornstarch, divided
• 8 ounces peeled large shrimp
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 3 tablespoons rice vinegar
• 1 tablespoon chile paste with garlic
• 2 teaspoons dark sesame oil
• 2 teaspoons canola oil
• 1 cup prechopped onion
• 1/2 cup prechopped green bell pepper
• 1 tablespoon ground fresh ginger
• 1 (8-ounce) can pineapple chunks in juice, drained

1. Cook rice according to package directions, omitting salt and fat; set aside.
2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; saute 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; saute 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

boil, light tofu, cornstarch, shrimp, chicken broth, soy sauce, sugar, rice vinegar, chile paste, dark sesame oil, canola oil, onion, green bell pepper, ground fresh ginger, pineapple

Taken from www.myrecipes.com/recipe/sweet-sour-shrimp (may not work)