Hawaiian Stir-Fried Tofu

Ingredients:

1 pound tofu or tempeh, cut into cubes
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, sliced
1 small can pineapple chunks, drained with juices reserved
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch or arrowroot, MIXED WITH
2 tablespoons pineapple juice
1 teaspoon powdered or freshly grated ginger
1 cup sliced green and red bell pepper
1 cup fresh snow peas
1 cup carrots, julienned
1 cup broccoli, flowerettes




Directions:
Heat oil in wok over high heat. Add the tofu. When slightly browned on one side add the garlic and onion. Toss until browned on all sides. Remove the tofu and sprinkle with soy sauce and ginger, turning to coat.

Stir fry the veggies starting with the firmest, pushing each addition up the sides of the wok when cooked. Add more of the reserved pineapple juice to allow the vegetables to steam. Cover and cook to desired tenderness.

Push the contents of pan up the side of the wok, add the cornstarch and pineapple chunks, tossing everything until thickened, about 30 seconds.

Serve over hot white or brown rice.