ALMOND TOFU

Sauce:
1 C. unsweetened pineapple juice
1 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. honey

2 tsp. olive oil
1 clove garlic, minced
½ C. onion, chopped
1 C. green pepper, chopped
1 C. celery, chopped
1-inch fresh ginger, grated
2 C. unsweetened pineapple chunks
2 Tbsp. almonds, roasted

1 block firm tofu

1. Whisk together all the sauce ingredients (first 5 ingredients) in a small bowl and set aside.
2. Cube the tofu, sprinkle with soy sauce and bake at 400 degrees on a lightly oiled baking sheet until slightly brown and firm.
3. In a large skillet or wok, heat the oil and stir-fry the garlic, onion, pepper, celery and ginger for 3 minutes.
4. Add the pineapple and almonds and cook for 4 minutes.
5. Stir in the sauce and cook until the sauce thickens.
6. Add the tofu and cool only until thoroughly heated. Serve over warm brown rice.