1/4cupwhite wine vinegarrice vinegar would probably work too
1 tomatocut into wedges
2 1/2Tbscornstarch mixed into 1/4 cup water
1tspground ginger
1 10.5 ouncepackage extra firm tofudrained and cut into 1" cubes
2Tbssesame oil
1green pepperI used just 1/2, cut into thin strips about 2" long
1red pepperI saved half to serve raw cut into thin strips
1carrotcut in half lengthwise, then cut into thin half circles
Instructions
Mix pineapple juice, soy sauce, vinegar, tomato, cornstarch mix, and ginger into a small bowl.
Heat oil in a large skillet or wok over medium high heat. (Note: original recipe says over low to medium heat but we like our fried tofu with browned sides!) Stir fry the tofu for 10 minutes or so, until lightly browned on all sides.
Add the peppers and carrots and stir fry another few minutes.
Stir in the soy sauce mixture and cook about 5 more minutes, until thickened. Add the pineapple chunks and heat through.