Sweet and Sour Tofu

Photo: flickr user avlxyz

Ingredients

1 can (20 oz) pineapple chunks packed juice

1 tablespoon peanut or olive oil

7 ounces green beans, cut into 1-inch lengths (about 1 ½ cups)

1 red bell pepper, cut into 1-inch strips

5 ounces mushrooms, sliced

1 teaspoon minced fresh ginger

1 pound firm or extra-firm tofu, rinsed, pressed and cut into ¾ inch cubes

1 cup vegetable broth

cup pure maple syrup

cup rice vinegar

3 tablespoons soy sauce

2 tablespoons corn starch

Preparation

Strain the pineapple chunks from their juice (reserving both) and set aside.

Heat the oil in a wok or large skillet over medium-high heat. Add the green beans and red bell pepper and cook, stirring, for 3 minutes. Add the mushrooms and ginger and cook, stirring, for 2 minutes. Add the tofu and cook, stirring, for 3 minutes. Add the drained pineapple chunks, 1/2 cup of the pineapple juice, 1/2 cup of the vegetable broth, the maple syrup, rice vinegar and soy sauce. Bring to a boil.

In a small bowl, mix the cornstarch into remaining 1/2 cup of vegetable broth and add to the boiling mixture. Reduce the heat and simmer for 1-2 minutes, stirring constantly, until sauce has thickened. Season to taste and serve.