• 1 quantity of Ankake sauce (below)
• 1/2 lb. carrots
• 1/2 lb. daikon (Asian radish)
• 6 stalks of celery
• 6 scallions
• 12 oz.- 1 lb. firm tofu
• 2 tsp. sunflower oil

Cut the carrots, daikon, celery, and scallions into matchstick-sized pieces.  Slice the tofu.  Heat the oil in a wok or large skillet.  When hot, stir-fry the vegetables for 3-4 minutes over a high heat, stirring constantly, until they are just soft.  Add the tofu and cook for another 2 minutes. Heat the Ankake sauce and serve immediately with stir-fried vegetables and tofu.

Ankake Sauce

Ingredients

7 oz. pineapple juice

1 tsp. honey

1 tsp. red-wine vinegar

1 Tbs. miso (soy paste)

1 tsp. cornstarch

Directions

Mix all the ingredients together in a saucepan.  Bring to boil and simmer for 2-3 minutes until the sauce thickens, stirring all the time.