1 1/2 lbs. tofu
1 1/2 tbsp. peanut butter
3 tbsp. soy sauce
1/4 c. parsley
8 green onions, cut in 1/4 inch pieces
1 (8 oz.) can water chestnuts, chopped
1/4 c. canned mushrooms, sliced (or 1/2 c. fresh)
1 c. green peppers, finely chopped

SWEET AND SOUR SAUCE:

1 1/2 c. unsweetened pineapple juice
1/2 c. + 2 tbsp. brown sugar
1/2 c. apple cider vinegar
1/4 tsp. garlic powder
2 tbsp. cornstarch
1/4 c. soy sauce

Mash tofu in large bowl. Mix in remaining ingredients for balls. Form 2 inch flattened balls. Roll in flour and bake on well-oiled cookie sheet. Turn over when bottom is browned (10 to 15 minutes) and continue baking until other side is browned.

SAUCE: Combine all ingredients in saucepan over medium heat. Whisk out all lumps and heat, stirring constantly until thickened. Serve sauce over tofu balls with brown rice. Serves 6.