Ingredients
1 cup firm tofu cut into small cubes
½ cup raspberry vinegar (save raspberry vinegar for kuzu)
2 tablespoons spring onions (green onions)
1 small green bell pepper, seeds removed & sliced into thin strips
1 small carrot sliced into matchsticks or julienne
1 cup pineapple cut into cubes
1 tablespoon untoasted sesame oil
2 teaspoons kuzu or arrowroot flour dissolved in ¼ cup raspberry vinegar
Pinch sea salt

Methodology
Marinate tofu in the raspberry vinegar for 30 minutes. Heat wok & add oil & spring onions. Cook quickly for 1 minute & add tofu. Cook for a further 2 minutes & add bell pepper, carrot, pineapple. Stirring constantly add in the kuzu or arrowroot & cook for a further 3-5 minutes. There will now be a sauce coating the vegetables. Serve with brown rice & garnish with coriander.