Sweet and Sour Tofu Veggies

• 3 cups water
• 1 1/2 cups long-grain brown rice
• 1 pound firm tofu
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons ketchup
• 2 tablespoons real maple syrup
• 2 tablespoons tamari
• 1 tablespoon dark sesame oil
• 2 1/4 teaspoons arrowroot powder
• 2 1/2 teaspoons grated fresh ginger root
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 carrots, sliced diagonally
• 4 ounces fresh green beans, cut into 1-inch lengths
• 1 large chopped red bell pepper
• 8 ounces fresh mushrooms, sliced
• 1 zucchini, cut into 1/2-inch slices
• 1 cup pineapple chunks

1. In a medium saucepan bring 2 cups of the water to a boil over high heat.
2. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes.
3. Transfer to a serving platter and keep warm.
4. Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
5. In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
6. In a wok or large skillet, heat the vegetable oil over medium-high heat.
7. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
8. Add the pineapple juice mixture, tofu and pineapple.
9. Cook, stirring often, until the sauce is thickened, about 2 minutes.
10. Spoon the veggies and sauce over the brown rice and serve.

water, longgrain brown rice, tofu, pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot powder, ginger root, vegetable oil, onion, carrots, green beans, red bell pepper, mushrooms, zucchini, pineapple

Taken from allrecipes.com/recipe/sweet-and-sour-tofu-veggies/ (may not work)