Recipe for Sweet and Sour Tofu 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl sherry
4 tbl low-sodium soy sauce
2 pkt extra-firm tofu, lowfat, OR (10.5 oz)
1/3 lb tofu, firm, regular,, cut into 1" cubes
1/2 tbl honey
2 tbl rice or white vinegar
1/4 cup vegetable broth or water
1/2 tbl canola oil
1 lrg onion, cut into wedges
3/4 cup red and green bell peppers, sliced
1/2 cup water chestnuts, sliced, drained
1 lrg celery stalk, thinly sliced on diagonal
1 lrg carrot, thinly sliced on diagonal
1 cup pineapple chunks in juice, drained
1/2 tbl cornstarch
Instructions:
Instructions: Combine sherry and soy sauce. Place tofu in a small glass baking dish and cover with sherry mixture; marinate 1 hour. Remove tofu from marinade; reserve liquid. In a small bowl, combine honey, vinegar, and 1 cup broth or water; set aside.

Heat oil in large skillet. (Do not use an iron skillet.) Add onion, bell peppers, water chestnuts, celery and carrot; stir-fry until crisp-tender, about 3 minutes. Stir in vinegar mixture. Add tofu, pineapple, and 2 Tbsp marinade; bring to a simmer and cook until tofu is heated through. Stir cornstarch into 1/4 cup broth or water, add to tofu mixture and cook until sauce is thickened; sprinkle with walnuts.

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