Sweet And Sour Tofu And Veggies - cooking recipe

Ingredients

2 tsp. cornstarch
2/3 c. pineapple chunks with juice
1 Tbsp. cider vinegar
1/2 Tbsp. molasses or 1 tsp. honey
2 Tbsp. soy sauce
1/4 to 1/2 tsp. ginger
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 water.
Add 1/4 cup pineapple juice, 1/4 cup water, vinegar, honey, soy sauce, ginger and touch of pepper; set aside.
Spray wok or large skillet with Pam.
Add onion; stir over high heat until strong smell starts to go away.
Add carrot; stir a little more.
Add tofu; stir until lightly browned.
Add green pepper; stir a minute more.
Reduce heat to medium; cook, covered, until carrot is partly softened. Add pineapple chunks and liquid.
Uncover; cook for about 10 minutes, until thickened and flavors are blended.
Nice sprinkled with sunflower seeds or chopped peanuts.
Serve over rice or chow mein noodles.
Serves 4.