Quick Fix Tofu or Tempeh, Vegetable Mix for Stir Frying, Pineapple, Soy Sauce and Cornstarch … for a sweet and sour tofu and veggie stir fry with pineapple Possible extra ingredients: Lemon, sambal oelek (or sriracha sauce) and agave syrup (if making the special quick sauce) Sesame seeds for garnish (just omit them from the steps if only using the main ingredients) Quick and Easy Directions: 1. Cut your tofu into cubes. 2. Whisk together the soy sauce and cornstarch and add the rest of the sauce ingredients if using (a splash of lemon juice, some sambal or sriracha and the agave). 3. Heat a wok at very high heat and add some high heat oil (canola, safflower, sunflower, etc). You can also use a pan if you don’t have a wok, but a carbon steel wok is inexpensive and the greatest tool to have in your kitchen! 4. Stir fry the tofu cubes tossing as they brown. Remove them from the wok and set aside. 5. Add a little more oil to the wok and start adding the vegetables starting with those that take the longest to cook. With the vegetables seen in the video I added them as follows: broccoli, then mushrooms and onions, then carrots and peppers. 6. Once all your vegetables are tender and golden, add your pineapple cubes. Toss. 7. Add your tofu back into the pan and toss again. 8. Add your sauce around the edges of the wok so as not to lower the temperature of the wok too much. 9. Toss again and let everything get coated in the sauce and allow the sauce to thicken slightly. 10. Add the sesame seeds and serve!.