1 1/2 lbs tofu, pressed & cubed


1 1/2 tsp grated fresh ginger

4 Tbl brown sugar or honey

6 Tbl white vinegar

3 Tbl tamari

1/4 cup tomato paste

3 Tbl vegetable oil

3 cups thinly sliced onions

1 Tbl grated fresh ginger

2 medium carrots, sliced

1/2 lb green beans, 1-3” pieces

1 large red or green pepper in long slices

4 cups sliced mushrooms (1lb)

4 cups zucchini sliced

3/4 cup pineapple chunks

1 Tbl cornstarch dissolved in 1/2 cup cold pineapple juice, stock or water

hot chili oil (optinal)

2 scallions, chopped

Stir together the sauce ingredients and set aside. Prepare the tofu and vegetables before you begin to stir-fry.

Heat the oil in wok or large pot. Stir-fry the onions and ginger. When the onions are translucent, add the carrots and continue cooking for 3-4 minutes before adding the beans (2 more minutes), the pepper (2 more minutes) and then the mushrooms and zucchini.

Turn down the heat, cover and cook, stirring once or twice, until the vegetables are tender but still crisp. Stir in the pineapple, tofu, sauce and dissolved cornstarch, and bring to a boil. Simmer, stirring gently, for 3-4 minutes.

Serve over rice or noodles. Top with scallions.

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