Bland bean curd makes a tasty dish

Tofu, or bean curd, has been a primary source of protein in the Orient for more than a thousand years. It has also become popular in the United States because of its versatility. Although made from soybeans, tofu is found in the produce section of most supermarkets. Always check the ``sell by'' date on the package for freshness. Unpasteurized tofu must be rinsed before using, and an unopened container of pasteurized tofu will keep longer than the unpasteurized variety. Once tofu is opened, pasteurized or not, it must be stored in the refrigerator under water in a container with a lid, with water changed daily.

Here is a recipe from Tomsun Tofu Company. Sweet and Sour Tofu 1 pound firm tofu 3 tablespoons peanut oil 2 green peppers, in strips 1 20-ounce can pineapple chunks 2 large onions, sliced Cooked rice Sauce 1 cup pineapple juice from above 1/4 cup soy sauce 1/4 cup honey 1/4 cup tomato sauce or ketchup 1/4 cup vinegar 1/4 cup cornstarch 1 teaspoon ginger 1/4 cup chopped sweet pickle, optional

Drain tofu. Slice into 1-inch cubes. Combine all sauce ingredients in separate bowl. Stir until cornstarch is dissolved.

Stir-fry tofu on medium-high heat until browned, about 10 minutes. Add vegetables and stir-fry until they are tender but firm. Add drained pineapple chunks and sauce and stir until sauce thickens, about 5 minutes. Serve over rice.