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Sweet and Sour Tofu with Vegetables
Ingredients
- 1 14-oz Block Medium Firm Tofu
- 3 tbsp canola oil, or any other neutral oil for cooking
- 3 cloves garlic, minced
- ½ tsp fresh ginger, grated
- 2/3 cup fresh pineapple chunks
- 2 cups red bell pepper, cubed (~ 1 medium red bell pepper)
- 1 ½ cups broccoli florets (~1 medium head of broccoli)
- ½ white onion, cubed
- 8 cremini mushrooms (or white button mushrooms), de-stemmed and quartered or halved depending on the size of mushrooms
- 3 small “heads” bok choy, rinsed trimmed and cut into bite-sized pieces
- 2 green onions, chopped finely
- Brown rice, cooked (1/4 cup per serving)
- ¼ cup lemon juice
- ¼ cup soy sauce (gluten-free option: use San-J Tamari Sauce)
- ¼ cup honey (or another sweetener of choice)
- 2 tsp chili sauce (such as Huy Fong Chili Sauce)
- 2 tsp white sugar, granulated
- 2 tsp corn starch
- 4 tbsp water
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