PINEAPPLE TOFU

Ingredients:

18 oz. pineapple, chunks and/or tidbits,

1/4 cup fresh lemon juice, or light pineapple juice, or lime juice,

1 tablespoon sugar free simple syrup,

5 tablespoons Braggs Liquid Aminos,

1 tablespoon vegetable broth,

2 teaspoons ground mustard powder,

10.5 ounces extra firm tofu, drained & rinsed,

1 teaspoon cornstarch,

2 tablespoons canola oil,

1 teaspoon olive oil,

1 large clove garlic, minced,

2 tablespoons ginger minced,

1 large red bell pepper, cut into 1/2 by 1 inch strips,

Directions:

1. Whisk lemon juice, sugar free simple syrup, Braggs, broth, cornstarch, and mustard powder in a small bowl until smooth. Place firm tofu in a medium bowl; and toss with sauce. Let marinate for two hours.

2. Heat canola oil in a large skillet or wok over medium-high heat. Transfer the tofu to the skillet while leaving extra sauce. The remaining marinade will be for later use.  Cook the tofu, stirring every 1 to 2 minutes, until golden brown, for approximately 8-10 minutes.

3. Add 1 teaspoon olive oil to the skillet; along with garlic, ginger, and bell pepper to cook for 3 to 5 minutes.minutes.  Pour in the remaining marinade sauce and cook while stirring occasionally for about 30 seconds. Add pineapple chunks and cook for approximately 5 minutes.