1 c. pineapple juice
1/4 c. soy sauce
1/4 c. vinegar
1/4 c. crushed tomatoes
1 tbsp. cornstarch
1 1/2 lb. tofu
3 tbsp. oil
1 green pepper, sliced
1 carrot, sliced
1 (20 oz.) can pineapple chunks

Drain pineapple, reserving 1 cup juice. In a bowl, mix juice, soy sauce, vinegar, tomatoes and cornstarch. Drain tofu, pat dry, and slice into cubes. Heat oil and saute tofu for 10 minutes. Add peppers and carrots, and saute for 3 minutes. Add sauce and cook until sauce thickens but carrots are still crisp. Add pineapple chunks and heat thoroughly. Serve over rice. (From "Diet for a Small Planet")