Sweet and Sour Shrimp

Ingredients

• 0.5 cup prechopped bell pepper green
• 2 teaspoons canola oil 
• 1 tablespoon chile paste with garlic
• 2 tablespoons cornstarch divided
• 2 teaspoons sesame oil dark
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon ground ginger fresh
• 0.3 cup soya sauce low-sodium
• 1 cup prechopped onion 
• 8 ounce pineapple chunks in juice drained canned
• 3.5 ounce boil-in-bag rice 
• 3 tablespoons rice vinegar 
• 8 ounces shrimp peeled
• 2 tablespoons sugar 
• 8 ounces spicy tofu light firm

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Cook rice according to package directions, omitting salt and fat; set aside.
2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes.
3. Combine tofu, 1 tablespoon cornstarch, and shrimp.
4. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
5. Heat sesame oil in a large nonstick skillet over medium-high heat.
6. Add shrimp mixture to pan; saut 3 minutes.
7. Place shrimp mixture in a bowl.
8. Heat canola oil in pan over medium-high heat.
9. Add onion, bell pepper, ginger, and pineapple to pan; saut 2 minutes.
10. Add shrimp mixture; cook 1 minute.
11. Add broth mixture to pan; cook 1 minute.
12. Serve over rice.