4 large bell peppers, assorted colors
1 onion
1 tablespoon minced garlic
1 block extra-firm tofu
1 20-ounce can pineapple chunks (reserve juice)
juice from pineapple
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon paprika
Chop veggies and tofu. Whisk together sauce ingredients. Water-sauté peppers, onion, and garlic until almost done. Add tofu, pineapple, and sauce. Simmer until sauce thickens and everything is heated and cooked through.
Serve over brown rice.
Serves 6
Total time: 20 minutes
