Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Hot cooked Brown Rice

----------------SWEET SOUR SAUCE (1 3/4 C---------------------
1 c Pineapple juice 3 tb Tomato Paste
1/3 c Rice vinegar 2 tb Honey
2 tb Soy sauce 1 tb Minced Gingerroot
2 tb Cornstarch 1 ds White Pepper

--------------------------ND STEP-------------------------------
2 tb Safflower oil Clove garlic, minced
2 x Med carrots, sliced thin 3/4 lb Firm Tofu (cut in 1/2" cubes
Med sweet red pepper, sliced Lg Tomato, cut in wedges
Med green bell pepper,sliced 8 oz Can Pineapple chunks,drained
Med Onion, sliced 2 tb Toasted sesame seeds

GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or
sprig fresh corriander, optional Cook or reheat rice.
In a small bowl, whisk together pineapple juice, vinegar, and soy
sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE
ingredients. Set aside.
In large skillet or wok, heat safflower oil on high. Saute carrots,
peppers, onion, and garlic until carrot is crisp/tender, about 5
minutes.
Stir sauce, pour over vegetables, stirring until sauce thickens.
Gently fold in remaining ingredients.
Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings.
VARIATIONS: - add sliced mushrooms; saute with other vegetables
: - if time permits, slice tofu into strips 1x2x1/4". Before
adding, saute until lightly browned and slightly
crispy.

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