Instructions: Prepare tofu (see note below). In a small bowl, stir together, brown sugar, tomato paste, soy sauce, and ginger root. Set aside.

Heat oil in wok. Add onion and stir-fry over medium-high heat until translucent. Add carrots and ginger root and continue cooking, stirring, for 3 to 4 minutes. Add green beans and cook 2 minutes longer. Add peppers and cook 2 more minutes. Stir in mushrooms and zucchini.

Reduce heat to medium-low. Cover wok and cook, stirring occasionally, until vegetables are tender-crisp, about 7 minutes. Stir in pineapple chunks, tofu, tomato paste mixture, and dissolved cornstarch. Bring to boiling. Lower heat and simmer, stirring gently, for 3 to 4 minutes or until thickened slightly. Top with sliced green onions.

This recipe is good served over rice or noodles.

NOTE: To press tofu, place cakes between 2 flat plates or baking sheets. Weight top with bowl of water, stack of plates, or heavy can. The sides of the cakes of tofu should bulge a little, but not split. Let stand for at least 30 minutes; remove cakes and discard water.

Serving size is 1/6 of recipe.

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