Instructions: 1. In a wok over medium-high heat, saute bell peppers in the safflower oil until shiny (about 5 minutes).

2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt substitute, and ginger. Pour over peppers and cook, stirring, until mixture thickens slightly.

3. Cut tofu into thin slices. Add to wok, cover, and steam 3 minutes.

Add soy sauce and cayenne. Toss well and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.