Sweet and Sour Tofu Stir-Fry Recipe

Directions:

1. In a large pot of boiling water, cook the broccoli, cauliflower, and carrots for 3 minutes. With a slotted spoon, remove the vegetables from the pot and plunge immediately into ice water. Drain well and set the vegetables aside.
2. In a small bowl, combine the cornstarch and 2 tablespoons of the pineapple juice. In another small bowl, combine the brown sugar, apple juice concentrate, and the remaining pineapple juice with the rice vinegar. Set both bowls where you can reach them easily while stir-frying.
3. In a wok, heat the peanut oil. Add the ginger, garlic, and jalapeno. Stir-fry until the garlic and ginger are fragrant, about 1 minute. Add the drained vegetables and stir-fry 3 minutes.
4. Add the tofu, tomato, mushrooms, and pineapple. Re-stir the fruit juice mixture to blend and add it while continuing to stir and toss the vegetables.
5. When all the ingredients in the wok are mixed together and the liquid is bubbling, re-stir the cornstarch mixture. Add this mixture to the wok, stirring constantly as the liquid thickens and clings to the vegetables. Season to taste with salt and pepper. Turn onto a platter and serve immediately, accompanied by rice. If there are leftovers, bring them to room temperature before serving rather than reheating them.
6. ****NOTE: Fruit and nut shops use the term preserved or glazed to describe this kind of candied pineapple, while natural food stores call it dried pineapple. You will recognize it as the kind you would cut up to use in fruitcake.