At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.

Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips

1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

NUTRITION INFORMATION: Per serving: 263 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 34 g carbohydrate; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.
Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).
Exhanges: 2 fruit, 1 vegetable, 1 medium-fat meat, 1 1/2 fat
2 Carbohydrate Servings

TIP: Tips for Two
Tofu
Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.)
Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

MAKE AHEAD TIP: To make ahead: The tofu can marinate (Step 1) for up to 30 minutes.

WOW!! YUMMY!!!! #1

Anonymous, OHIO, OH

This was a really good sweet and sour stir-fry. I did use 1/2 teaspoon chile sauce for that bit of heat. I can definitely see making this recipe again.

Anonymous, Indianapolis, IN

A wonderful light version of a classic stir-fry. Wonderful...

Reinhold , Shelburne, VT

I was not impressed. I often throw some spices and veggies in a fry pan and get an okay result...This is more work than that, taking things out, mixing ingredients etc... and the result was no great shakes... i enjoyed my dinner but won't make again.

, Las Vegas, NE

My 19-month old daughter ate this dish like it was candy. It was easy to make and has a great taste.

Joe, Bolingbrook, IL