Chinese Sweet and Sour Balls

1/2c green pepper
1/4c mushrooms (about 4 button mushrooms)
1/4c water chestnuts, celery, or carrots
4 green onions
1T peanut butter
1T tamari
1 lb tofu
1/2c whole wheat flour
1T oil
1 can pineapple chunks
6T sugar
6T apple cider vinegar
2T tamari
1 1/2T cornstarch
1/4t garlic powder

Add vegetables to food processor and coarsely chop. Set aside.

Combine peanut butter and tamari. Add tofu, flour, and chopped vegetables.

Form into 1 1/2 inch balls and arrange in a pan spread with 1T oil.

Bake at 350 degrees for 20 minutes. Turn and bake an additional 20 minutes.

While balls are baking, drain pineapple. Reserve juice and set pineapple aside.

Add water or additional fruit juice if necessary to make 1c pineapple juice. Combine with remaining ingredients and cook over medium heat, stirring constantly, until thickened.

Serve balls, pineapple, and sauce over rice.

adapted from Tofu Cookery by Louise Hagler