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Ingredients

3 cups water 1 ½ cups long-grain brown rice 1 pound firm tofu ¼ cup unsweetened pineapple juice 2 tablespoons fresh lemon juice 2 tablespoons ketchup 2 tablespoons real maple syrup 2 tablespoons tamari 1 tablespoon dark sesame oil 2 ¼ teaspoons arrowroot powder 2 ½ teaspoons grated fresh ginger root 2 tablespoons vegetable oil 1 onion, thinly sliced 1 carrots, sliced diagonally 4 ounces fresh green beans, cut into 1-inch lengths 1 large chopped red bell pepper 8 ounces fresh mushrooms, sliced 1 zucchini, cut into 1/2-inch slices 1 cup pineapple chunks

Nutrition Info

665.6 calories carbohydrate: 94 g cholesterol: : - fat: 22.8 g fiber: 9.5 g protein: 28.6 g saturatedFat: 3.3 g servingSize: - sodium: 631.8 mg sugar: 25.3 g transFat: : - unsaturatedFat: : -

In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

4 servings

Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!