1/2 cup orange juice
1/2 cup apple juice
1/4 cup lemon juice
2 tbsp turbinado sugar
2 tbsp cornstarch
1/2 lb firm tofu (cut into 1-inch cubes)
2 cups oil
3 tbsp ghee or oil
1 tbsp grated fresh ginger
1/4 tsp hing
1 large green pepper (cut into 1/2-inch wide strips)
2 medium carrots (cut into 2-inch sticks)
2 medium zucchini (cut lengthwise in half, and then into 1/2-inch pieces)
1/4 lb Chinese pea pods (ends removed)
1 cup pineapple chunks (fresh, or canned in unsweetened juice)
1/3 cup water
3 tbsp Soya sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp Chinese sesame oil

Sweet & Sour Tofu Vegetable

1. Combine orange, apple, and lemon juices, sugar and cornstarch in a small bowl. Set aside.
2. In a small saucepan heat 2 cups oil. Fry the tofu cubes until golden brown for about 5 minutes and set aside.
3. Heat 3 tbsps oil in wok over medium heat, add ginger and hing. Fry for 30 seconds and then add pepper strips. After 2 minutes, add carrots, zucchini, pea pods and stir fry for 3 minutes longer.
4. Add water, Soya sauce, salt, pepper, and pineapple chunks, if fresh. Cover and simmer for 8 minutes or just until the vegetables are slightly tender.
5. Stir in fried tofu cubes and juice mixture. If canned fruit is being used it should also be added at this time.
6. Stirring gently, cook until the sauce thickens, for about 3 minutes. Remove from heat, stir in sesame oil, and serve immediately.