sweet and sour tofu

From 04/12/2010 (by Eye-Fi)

The recipe looks kind of lengthy, but it was actually fairly simple. And it tasted like something off a restaurant menu- a lot of flavor. Recipe adapted from Laurel's Kitchen.

1/2 cup walnut pieces
2 blocks tofu
4 TBSP shoyu (soy sauce)
2 sherry or saki (I used some dark sesame oil- not really the same, but I was going from another recipe from Moosewood too)

1 large onion
1 large green pepper (I used orange)
1 stalk celery (I used 2)
1 large or two small carrots
2 tablespoons oil
1 heaped cup fresh pineapple chunks

1 1/2 TBSP honey
2 TBSP vinegar
1 1/4 cups veg. stock or water
1 1/2 TBSP cornstarch

Toast walnuts. Cut tofu into 1" cubes and marinate in 2 TBSP shoyu and sherry. Cut onion and pepper into wedges and celery and carrots into thin diagonal slices. Stir-fry in oil until crisy-tender, adding pineapple after first 2-3 minutes.
Combine honey, vinegar and 1 cup of veg. stock, and add vegetables, along with tofu. Bring to boil and simmer for a few minutes to thoroughly heat tofu.
Dissolve cornstarch in remaining 1/4 cup veg. stock and the remaining soy sauce. Stir into vegetabeles. Heat, stirring while sauce thickens and clarifies somewhat.
Top with walnuts. Serve with brown rice.