2 tsp. cornstarch
1/3 can (2/3 c.) pineapple chunks with juice
1 tbsp. cider vinegar
1/4 tsp. salt
1/2 tbsp. malt or molasses or 1 tsp. honey
2 tbsp. soy sauce
1/4 to 1/2 tsp. ginger
A touch of pepper
2 tbsp. sesame oil
1 med. onion, chopped
1 lg. carrot, sliced thinly or chopped sm.
3/4 lb. tofu, cut into chunks
1 green pepper, chopped

Dissolve cornstarch in 2 tablespoons water, add 1/4 cup pineapple juice, 1/4 cup water, vinegar, honey, soy sauce, ginger, and pepper. Set aside.

Heat oil in a wok or large skillet on high heat. Add onion and stir until strong smell starts to go away, add carrot and stir a little more. Add tofu and stir until lightly browned, add green pepper and salt. Stir a minute more, then reduce heat to medium and cook, covered until carrots are partly softened.

Add pineapple chunks and liquid, uncover, and cook for about 10 minutes until thickened and flavors are blended. Nice sprinkled with toasted sunflower seeds or chopped peanuts. Serves 4.