Sweet Sour Tofu

Last time I posted a Sweer-Sour recipe it was for tempeh and not entirely gluten-free. Today's recipe is based on one from the Eating Well website and using tamari/wheat-free soy sauce makes it gluten-free.

 SWEET SOUR TOFU

• 1 20-ounce can pineapple chunks or tidbits, packed in juice
• 3 tablespoons rice-wine vinegar
• 2 tablespoons ketchup
• 2 tablespoons tamari or wheat-free soy sauce
• 1 tablespoon brown sugar
• 1 14-ounce package extra-firm water-packed tofu
• 2 tablespoons cornstarch
• 2 tablespoons canola oil, divided
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon Chinese Five Spice
• 1 onion, sliced
• 1 can bamboo shoots
• 1 can water chestnuts 
• 1 large red bell pepper, cut into 1/2-by-2-inch strips
• 1 large green bell pepper, cut into 1/2-by-2-inch strips

Draisn tofu and cut into 1/2" cubes. Add 1/4 tsp to cornstarch and dredge tofu cubes. Brown cubes in small amount of oil. Remove from skillet. Whisk 1/2 cup reserved pineapple juice with vinegar, ketchup, soy. sugar and remaining five spice. Set aside. Saute onions, garlic, ginger, bamboo shoots, water chestnuts, pineapple and peppers until tender crisp. Return tofu to pan. Cover with sauce and stir until well-coated. Simmer about five minutes until tofu absorbssome of the sauce. Serve over rice.