Sweet and Sour Tofu

Yields:	5 servings
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In a small bowl, whisk together pineapple juice, vinegar, and soy sauce.

Add cornstarch, stirring until smooth.

Stir in remaining SAUCE ingredients.

Set aside.

In large skillet or wok, heat safflower oil on high.

Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes.

Stir sauce, pour over vegetables, stirring until sauce thickens.

Gently fold in remaining ingredients.

Heat through.

Serve on hot rice. Top with garnish.

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healthy good for a feista salad on christmas eve

Reviewed by land