sweet and sour tofu veggies

Ingredients

• Servings: 4
• 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

Recipe

• 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.