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1 15.5 ounce can pineapple chunks (reserve the juice) <\/span><\/p>\n 1\/4 cup soy sauce <\/span><\/p>\n 1\/4 cup white wine vinegar <\/span><\/p>\n 1 tomato, cut into wedges <\/span><\/p>\n 2 1\/2 T. cornstarch mixed into 1\/4 cup water <\/span><\/p>\n 1 tsp ground ginger <\/span><\/p>\n 1 10.5 ounce package extra firm tofu, drained and cut into 1″ cubes <\/span><\/p>\n 2 T. sesame oil <\/span><\/p>\n 1\/2 green pepper cut into thin strips about 2″ long <\/span><\/p>\n 1 red pepper cut into thin strips <\/span><\/p>\n 1 carrot, cut in half lengthwise, then cut into thin half circles <\/span><\/p>\n \n 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. 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 1 15.5 ounce can pineapple chunks (reserve the juice) 1\/4 cup soy sauce 1\/4 cup white wine vinegar 1 tomato, cut into wedges 2 1\/2 T. cornstarch mixed into 1\/4 cup water 1 tsp ground ginger 1 10.5 ounce package extra firm tofu, drained and cut into 1″ cubes 2 T. sesame oil 1\/2 green pepper cut into thin strips about 2″ long 1 red pepper cut into thin strips 1 carrot, cut in half lengthwise, then cut into thin…<\/p>\n