Sweet and Sour Sauce
- 1/4 cup white vinegar
- 1/2 cup firmly packed light brown sugar
- 1 (20-ounce) can pineapple chunks (I used sliced and cut into tidbits)
- 2 Tbs cornstarch
In medium saucepan, combine vinegar and brown sugar with 1/2 cup water. Bring to a boil; reduce heat. Drain pineapple. Combine cornstarch with pineapple juice; mix until blended. Stir into saucepan. Cook over low-heat until sauce has thickened.
In another pan I pan-seared honey-sesame baked tofu that was cut into cubes until it starts to brown. Add the pineapple mixture and tofu to the sauce and cook until thick.
We served over green jasmine rice infused with bamboo, some sea-salted edamame and orange slices.
You can also make this with chicken instead of the tofu. Use 4 chicken breast halves, skinned and boned and cut into bite-size pieces. Sautee until cooked throughout. Then add to the sauce. I think it would also be good with tempeh, seiten or a mild-flavored bean.