Tofu and Vegetables in Pineapple Curry Sauce

Sauce:

1 cup crushed pineapple in juice
1/2 teaspoon red pepper flakes
1/2 teaspoon minced ginger root
1 teaspoon curry powder
1/8 teaspoon black pepper
1/2 teaspoon cumin
1 Tbsp. brown Sugar (use sweeteners of preference)
1 Tbsp. white sugar
2 Tbsp. vinegar
2 tsp. soy sauce
1/4 cup water
1 tsp. cornstarch

Vegetables:

1 pound chopped vegetables of choice--broccoli, carrots, cauliflower, etc. (may be frozen)
1 can sliced water chestnuts

Tofu:

8 ounces baked tofu (or frozen pressed tofu)

Combine all sauce ingredients except water and cornstarch, and bring to a boil over medium heat.  Remove half of the sauce and puree it in a blender, and then return to the pan.  Combine the cornstarch with the water and add it to the sauce, stirring constantly until mixture boils and thickens.  Add the baked tofu, and keep warm.

Meanwhile, steam the vegetables until they are just tender.  (You may use a steamer for this, or just cook the vegetables in about 1/4 cup of water in the covered pot that you will use in the next step.) 

Put the vegetables into a non-stick wok or pan and add water chestnuts and tofu and sauce.  Cook over medium heat for about 10 minutes, until flavors combine.  Serve alone or over rice.

Based on a recipe posted by Ananda on the McDougall Recipes Board

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