Sweet-Sour-Tofu Recipe

Sweet and sour tofuserves 4 - 6
as a side dish
2 cups bell pepper cut into 3/4" squares (mix the colors)
1 carrot, thinly sliced
3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch)
1 generous teaspoon fresh ginger root, finely minced or grated
2 - 3 teaspoons minced garlic
1 - 8 ounce can unsweetened pineapple chunks with juice
1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind)
1 cup vegetable stock
1 tablespoon tamari or soy sauce
1/4 cup balsamic vinegar or dry sherry
1/4 cup apple cider vinegar
1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water
1 pound firm tofu cut into 1/2 inch cubes.
In a large nonstick skillet saute the bell pepper in the balsamic vinegar ordry sherry for about 5 minutes.Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapplechunks with their juice.Add soy sauce, jam, cider vinegar, tofu adn scallions.Stir and simmer gently for 5 - 10 minutes.Remove from heat. Stir in the dissolved cornstarch to blend well, return toheat and stir constantly until the sauce thickens.
Serve with steamed rice.