Ingredients:
2 packages of firm tofu
1 red pepper
1 green pepper
1 summer squash
1 can diced pineapple (I used a jar of pineapple I canned)
1/4 cup sugar
1/4 cup ketchup
1 tsp. garlic powder
1.5 inch of minced ginger
2 T lemon juice
1/4 cup white vinegar
1/3 cup soy sauce
2 T corn starch
Optional: Green onions, sesame seeds
Directions:
Tofu: Chop into bite sized pieces, toss with vegetable oil, put on a lined cookie sheet. Bake at 450 degrees for 20-30 minutes or until the tofu is golden grown.
Sauce: Whisk together the sugar, ketchup, garlic powder, minced ginger, lemon juice, vinegar, soy sauce, and corn starch. Set aside.
Veggies: Chop the peppers and squash into approximately 1 inch pieces. Saute with some vegetable oil until nice and soft. Add pineapple, tofu, and sauce. Cook for a few minutes until sauce cooks down and the tofu and veggies are covered in sauce.
Top with sesame seeds and green onions. I served this with plain brown rice.
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