Sweet and Sour Tofu Veggies Recipe

In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice reduce the heat and simmer until the rice is tender and water is absorbed 30 to 40 minutes. Transfer to a serving platter and keep warm.

Remove excess water from the tofu and then cut it into 1/2-inch cubes.

In a small bowl whisk the pineapple juice lemon juice ketchup maple syrup tamari sesame oil arrowroot and ginger together.

In a wok or large skillet heat the vegetable oil over medium-high heat. Add the onion carrot green beans bell pepper mushrooms and zucchini and stir-fry until tender 3 to 5 minutes.

Add the pineapple juice mixture tofu and pineapple. Cook stirring often until the sauce is thickened about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.