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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
canned pineapple juice |
3 tablespoons rice vinegar |
2 tablespoons cornstarch or 2 tablespoons arrowroot |
2 tablespoons honey |
2 tablespoons soy sauce |
1 1/2 tablespoons vegetable oil |
1 large onion, chopped |
1 medium red bell pepper, cut into 1 inch squares |
1 medium green bell pepper, cut into 1 inch squares |
8 -10 stalks asparagus, tough ends trimmed, cut into 2 inch pieces |
1 (14 1/2 ounce) can diced tomatoes |
1 (16 ounce) can unsweetened pineapple chunks, drained, juice reserved |
8 ounces extra firm tofu, well drained and finely diced |
Directions:
1. Make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved.
2. Set aside.
3. In wok, heat oil over medium heat.
4. Add onion and cook, stirring often until golden, about 8 minutes.
5. Add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes.
6. Add tomatoes and pineapple chunks and stir-fry for another 5 minutes.
7. Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes.
8. Taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce.
9. Serve at once.
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