Sweet and Sour Tofu

Here's a different kind of sweet and sour dish. I add some chicken slices because my husband and son aren't into vegetarian dishes.

1/2 cup large walnut pieces
2 blocks tofu (about 22 ounces or 624 grams)
4 tablespoons soy sauce
2 tablespoons sherry or sake

1 large onion
1 large green pepper
1 stalk celery
1 large or 2 small carrots
2 tablespoons oil
1 heaped cup fresh pineapple chunks (i used canned tidbits)

1-1/2 tablespoons honey
2 tablespoons vinegar
1-1/4 cups vegetable stock or water (i used the pineapple juice from the tidbits + water)
1-1/2 tablespoons cornstarch

Toast walnut pieces in a dry skillet over medium heat, and set aside.

Cut tofu into 1" cubes and marinate in 2 tablespoons of the soy sauce and sherry.

Cut onion across center and down through the middle into wedge-shaped slices. Cut green pepper in pointy wedges and celery and carrots in thin diagonal slices. Stir-fry in oil until crispy-tender, adding pineapple after the first 2 or 3 minutes. Use a wok or heavy pan that has a lid - but not one made of cast iron; the acidity of this dish will cause it to discolor and taste metallic.

Combine honey, vinegar and 1 cup of the vegetable stock, and add to vegetables along with tofu. Bring to a boil and simmer for a few minutes to heat tofu thoroughly.

Dissolve cornstarch in remaining 1/4 cup stock and the remaining 2 tablespoons soy sauce. Stir into vegetables. Heat, stirring, while sauce thickens and clarifies somewhat.

Just before serving, adjust balance of sweet and sour to taste. Stir in the walnuts. Serve with brown rice. Makes 6 servings.