Sweet and Sour Tofu Veggies recipe

4 servings

3 cups water

1 1/2 cups long-grain brown rice

1 pound firm tofu

1/4 cup unsweetened pineapple juice

2 tablespoons fresh lemon juice

2 tablespoons ketchup

2 tablespoons real maple syrup

2 tablespoons tamari

1 tablespoon dark sesame oil

2 1/4 teaspoons arrowroot powder

2 1/2 teaspoons grated fresh ginger root

2 tablespoons vegetable oil

1 onion, thinly sliced

1 carrots, sliced diagonally

4 ounces fresh green beans, cut into 1-inch lengths

1 large chopped red bell pepper

8 ounces fresh mushrooms, sliced

1 zucchini, cut into 1/2-inch slices

1 cup pineapple chunks

In a medium saucepan bring 2 cups of the water to a boil over high heat.

Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes.

Transfer to a serving platter and keep warm.

Remove excess water from the tofu, and then cut it into 1/2-inch cubes.

In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.

In a wok or large skillet, heat the vegetable oil over medium-high heat.

Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.

Add the pineapple juice mixture, tofu and pineapple.

Cook, stirring often, until the sauce is thickened, about 2 minutes.

Spoon the veggies and sauce over the brown rice and serve.