sweet & sour stir-fry.

ingredients:

stir-fry:
1 1/2 Tbs. vegetable oil
1 large onion, chopped
1 medium red bell pepper, cut into 1-inch squares
1 medium green bell pepper, cut into 1-inch squares
8 to 10 slender stalks asparagus, tough ends trimmed, cut into 2-inch pieces
14 1/2-oz. can diced tomatoes
16-oz. can unsweetened pineapple chunks, drained, juice reserved
8 oz. extra-firm tofu, well drained and finely diced

sauce:
reserved juice from canned pineapple (3/4 cup)
3 Tbs. rice vinegar or white wine vinegar
2 Tbs. cornstarch or arrowroot
2 Tbs. agave nectar or brown rice syrup
2 Tbs. soy sauce

instructions:
1.) To make Sauce: In small bowl, stir together all sauce ingredients until cornstarch has dissolved. Set aside.

2.) To make Stir-Fry: In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 8 minutes.

3.) Add bell peppers and asparagus, increase heat to medium-high and stir-fry 5 minutes. Add tomatoes (with liquid) and pineapple chunks and stir-fry 5 minutes.

4.) Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, 2 to 3 minutes. Taste and adjust sweet/sour balance to your liking with additional agave nectar, vinegar and/or soy sauce. Serve at once.

serves: 6