Sweet And Sour Tofu And Vegies - cooking recipe

Ingredients

2 tsp. cornstarch
2 Tbsp. water
1/3 can (2/3 c.) pineapple chunks with juice
1/4 c. water
1 Tbsp. cider vinegar
1/2 Tbsp. malt or molasses or 1 tsp. honey
2 Tbsp. soy sauce
1/4 to 1/2 tsp. ginger
touch of pepper
2 Tbsp. sesame oil
1 medium onion, chopped
1 large carrot, sliced thinly or chopped small
3/4 lb. tofu, cut into chunks
1 green pepper, chopped

Preparation

Dissolve cornstarch in 2 tablespoons of water; add 1/4 cup pineapple juice, 1/4 cup water, vinegar, honey, soy sauce, ginger, and pepper; set aside.
Heat oil in a wok or large skillet on high heat.
Add onion and stir until strong smell starts to go away. Add carrot and stir a little more.
Add tofu and stir until lightly browned.
Add green pepper and salt.
Stir a minute more, then reduce heat to medium and cook, uncovered.
Colorful, rich and juicy with a Chinese flavor.
A meal in itself with rice or chow mein noodles.