Recipe courtesy of http://www.eatingwell.com/
1 20oz can pineapple tidbits or chunks, packed in juice
3 T rice vinegar
2 T ketchup
2 T soy sauce
1 T brown sugar (or whole cane sugar)
1 14oz package extra firm water-packed TOFU, drained, rinsed and cut into 1/2 inch cubes
2 tsp. cornstarch
2 T canola oil, divided
2 T garlic, minced
1 T ginger, minced
1 lg. red bell pepper, cut into 1/2 by 2 inch strips
1 lg. green bell pepper, cut into 1/2 by 2 inch strips
1. Drain and set aside pineapple, reserving 1/4 cup of juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a med. bowl until smooth. Place tofu in a large bowl; toss with 3 T of the sauce. Let marinate for at least 5 minutes and up to 30 minutes. ( I prefer the longer time)
2. Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
3. Heat 1 T oil in a lg. nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1-2 minutes until golden brown, about 10 minutes total. Transfer to plate.
4. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green bell peppers, and cook stirring often, until just tender, 2-3 minutes. Pour in the reserved sauce and cook, stirring until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring very gently until heated through, about 2 minutes more. Serve over rice.
I double the recipe for my family of 7 people.