1 package firm organic tofu, drained and cubed
3 T organic lemon juice
3 T organic ketchup
2 T organic maple syrup
3 T organic soy sauce
2 T organic cornstarch
1 T fresh ginger root, shredded
1 medium onion, thinly sliced
1 organic carrot, sliced thin on the diagonal
½ Cup organic green beans (fresh or frozen and thawed) cut into 1-inch pieces
1 large organic red bell pepper, chopped
1 Cup organic mushrooms, sliced
1 organic zucchini, cut into 1/2-inch slices
2 Cups organic cabbage, sliced
1 16 oz. can organic pineapple chunks in juice, juice reserved
Whisk pineapple juice, lemon juice, ketchup, maple syrup, soy sauce, and cornstarch together. Heat 2 tablespoons of water over medium-high heat; add the ginger, onion, and carrot and stir fry until the onion becomes translucent; add green beans, bell pepper, mushrooms, zucchini, and cabbage; cover and steam until tender, 3 to 5 minutes. Add pineapple juice mixture, tofu and pineapple; cook, until sauce is thickened, about 2 minutes. Spoon the veggies and sauce over organic brown rice and serve.