INGREDIENTS:

1/4 cup teriyaki sauce 8 oz. firm tofu, cubed 1 Tbsp. Vegetable Oil 1 medium red pepper, cut into strips (about 1-1/2 cups) 1/2 cup (1-inch) green onion pieces 2 cups Rice, cooked, chilled 1 can (8 oz.) pineapple tidbits in juice, drained 1/2 cup cashews, chopped

INSTRUCTIONS:

-Pour teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce. -Heat oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet. -Add red pepper to skillet; cook and stir 2 minutes. Add green onion; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, cashews and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally.