Sweet and Sour Tofu Veggies

Recipe View In a medium saucepan, bring 2 cups of water to a rolling boil over high heat. Add the brown rice, reduce the heat to low, cover, and simmer until the rice is tender and the water is fully absorbed, approximately 35 minutes. Fluff with a fork and transfer to a serving platter. Keep warm.

Recipe View Press the tofu to remove excess water. Cut the tofu into 1/2-inch cubes.

Recipe View In a small bowl, whisk together the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot powder, and grated fresh ginger until smooth and well combined.

Recipe View Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion, carrots, green beans, chopped red bell pepper, sliced mushrooms, and zucchini. Stir-fry until the vegetables are tender-crisp, about 4 minutes.

Recipe View Pour the sweet and sour sauce mixture over the stir-fried vegetables. Add the cubed tofu and pineapple chunks. Cook, stirring frequently, until the sauce has thickened and coats the tofu and vegetables evenly, approximately 3 minutes.

Recipe View Spoon the sweet and sour tofu and vegetables over the bed of warm brown rice. Serve immediately and enjoy!