Instructions
TWO NOTES BEFORE YOU BEGIN: Don't forget to start cooking some rice about 20 minutes in advance of beginning the stir-fry. If you boil the tofu cubes for about 10 minutes (you can do this way ahead), and then drain them, they will have a firmer texture.

1) Drain all the liquid from the can of pineapple into a 3- or 4-cup capacity measuring cup. Add enough orange juice to make 2 1/2 cups. Set aside the pineapple chunks.

2) Add orange zest, garlic, ginger, soy sauce, salt, honey or sugar, vinegar, and crushed red pepper to the juice, and whisk. Set aside, leaving the whisk in there.

3) Heat the wok and add the oil. Cook the onion, salted lightly, for 5 minutes. Add bell pepper and carrot, salt lightly again, and cook 5 minutes. Add tofu, tomato, pineapple chunks, and scallions.

4) Meanwhile, place the cornstarch in a small bowl. Pour a little of the pineapple-orange mixture into the cornstarch and whisk until dissolved. Whisk this back into the juice mixture.

5) Turn heat to high and pour the juice-cornstarch mix into the stir-fry. Cook and stir-fry over high heat until the sauce thickens and everything is nicely coated.

6) Serve over rice, topped with a generous handful of toasted cashews.

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Yields: 4 Servings
    

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