Ingredients

• 1

  cup
  Organic White Jasmine Rice suggested substitutions
• 15

  oz
  Tofu, patted dry, cubed
• 1

  cups
  Onion, chopped
• 1

  cups
  Bell Pepper, chopped
• 1

  cups
  Pineapple, chopped, any format
• 2

  tbsp
  Arrowroot Starch
• 2

  tbsp
  Olive Oil or Avocado Oil
• Sweet & Sour Sauce:
• ¹⁄₃

  cups
  Pineapple Juice
• ¹⁄₄

  cups
  Ketchup
• ¹⁄₄

  cups
  Honey or Maple Syrup
• 3

  tbsp
  Rice Vinegar
• 1

  tbsp
  Coconut Aminos
• 2

  tsp
  Arrowroot Starch

Instructions

1. Add 1 cup of Lundberg Family Farms Organic White Jasmine Rice and 1 ½ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 40 minutes, let stand for 10 minutes.
2. Prepare the sauce. Whisk together all the ingredients in a small saucepan off heat. Whisk until the arrowroot dissolves into the liquid and no lumps remain. Turn the burner on to medium heat and cook, whisking often, until the sauce thickens. Remove from the heat. Immediately use or store in the fridge for up to 2 weeks.
3. Add cubed tofu with arrowroot starch to coat. Heat oil in a cast iron pan, add in the tofu, being careful not to crowd the pan. The tofu will stick together. Sear on each side until golden. Remove from the pan and set aside.
4. Add the onion, bell pepper, and pineapple to the pan. Sauté until the onion is soft and translucent. Add the tofu back into the pan along with the sweet and sour sauce. Stir to combine and warm through. Serve over rice. Enjoy!