Combine in a large coffee mug the following:
1/3 C dry sherry
Several squirts of rice vinegar
1/4 cup reduced sodium soy
A squirt of ketchup
1 T oyster sauce
1 t garlic powder
1/4 cup pineapple juice
Black pepper to taste
1-2 T corn starch dissolved in 1/2 C water
1/2 green pepper, chopped
1 small onion, chopped
1 small zucchini slivered
1 lb. extra firm tofu-drained
1/2 lb. sliced mushrooms
3 rings of canned pineapple finely chopped
Sesame seeds (optional)
Place the tofu on a plate with several sheets of paper toweling above and below it and put a weight on it. After an hour or so, slice it into bite-size pieces. Then get a pan with vegetable oil in it real hot and fry the tofu. When it's light brown. Remove and place on some paper toweling to soak up some of the oil.
Now stir-fry vegetables until cooked through-approx. 10 minutes. Add tofu and cook 1 to 2 minutes.Add sauce and cook an addition minute or two, making sure the vegetables are well coated. Then add corn starch liquid and thicken.
Serve over rice with sesame seeds.