Sweet and Sour Shrimp

1 3.5oz. bag boil-in-bag rice
8oz. firm light tofu
2 tbsp. cornstarch
8oz. peeled large shrimp
1/4 cup chicken broth
1/4 cup soy sauce
2 tbsp. sugar
3 tbsp. rice vinegar
1 tbsp. chile paste with garlic
2 tsp. sesame oil
2 tsp. canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 tbsp. ground fresh ginger
1 8oz. can pineapple chunks in juice, drained

Cook rice according to package directions, omitting salt and fat; set aside.

Place tofu between paper towels until barely moist; cut into cubes. Combine
tofu, 1 tbsp. cornstarch, and shrimp. Combine remaining cornstarch, broth,
and next 4 ingredients; set aside.

Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp
mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat
canola oil in pan over medium-high heat. Add onion, bell pepper, ginger,
and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute.
Add broth mixture to pan; cook 1 minute. Serve over rice.

4 servings