1 block tofu
1/2 c. walnut pieces
4 tbsp. soy sauce
1 green pepper
1 stalk celery
1 lg. carrot
2 tbsp. olive oil
1/2 c. fresh pineapple chunks
2 tbsp. honey or brown sugar
2 tbsp. vinegar
1 c. water
2 tbsp. flour

Cut tofu into cubes and marinate in soy sauce. Chop green pepper, celery and carrot; stir-fry in oil for a few minutes, adding pineapple after first 2 minutes.

Combine honey or sugar, vinegar and water; add to vegetables along with tofu. Bring to a boil and simmer for a few minutes to heat tofu thoroughly. Stir in flour. Heat, stirring, while sauce thickens. Stir in walnuts. Just before serving, add balance of sweet and sour to taste.