Ingredients

Sauce

Reserved juice from canned pineapple (about ¾ cup)

3 Tbsp. Rice vinegar or White wine vinegar

2 Tbsp. Cornstarch or Arrowroot

2 Tbsp. Honey or Brown Rice Syrup

2 Tbsp. Soy sauce

1 Tbsp. Vegetable oil

1 Large onion, chopped

1 Medium red bell pepper, cut into 1-inch squares

1 Cup chopped mushrooms

1 Cup broccoli florets

14.5 oz. Can diced tomatoes

1 oz. Can unsweetened pineapple chunks, drained, juice reserved

8 oz. Extra-firm Tofu, well drained and finely diced

Preparation

  1. Make sauce: In small bowl, stir together al ingredients until cornstarch has dissolved. Set aside.
  2. In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden ( about 8 minutes).
  3. Add bell peppers, mushrooms and broccoli. Increase heat to medium-high and stir-fry for about 5 minutes. Add tomatoes and pineapple chunks and stir-fry about 5 minutes more.
  4. Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, 2 to 3 minutes. Serve with rice on the side.