1/2 block tofu- firm or extra firm
1 potato, cubed
1 carrots, chopped into thick chunks
1-1/2 cup green vegetables and some broccoli (spinach/kale etc)
4 tablespoons of crushed tomato (sauce form)
4-5 canned tomatoes, diced
2/3 cup crushed pineapple (in juice)
3 teaspoons sugar (any sort)
sweet sour sauce (opt)
1 1/2 tablespoons soy sauce
2-3 tablespoons chili sauce
1/4 teaspoon salt and pepper
1 slice ginger and some chopped onions to taste
2 1/2 tablespoons corn kernels chopped mushrooms
Cut tofu up into cubes. Pan fry till golden brown. Then set aside.
Boil potatoes, carrots in 2-3 cups of water for 13 minutes, then add broccoli in the last 4 minutes. Drain out the water, saving it up as stock. Set veggies aside.
In a bowl, mix crushed tomatoes with sugar and sweet sour sauce (if you have it), add more sugar if you like it less sour.
Pour in chopped can tomatoes, crushed pineapple, crushed tomatoes mixture, veggie stock, mushrooms, corn kennels, chili sauce and salt. Simmer with lid for 10 minutes
Open lid, throw in green veggies. Cook on low fire for a minute or two.
Finally, turn off heat and add potatoes, carrots and broccoli in.
Serve with steamed rice and scrambled tofu on the side.