HEINZ Tomato Ketchup, HEINZ White Vinegar, sugar, salt, pineapple juice and soy sauce in a saucepan. Heat to boiling until sugar is dissolved. Lower to simmer. Stir together water and cornstarch to create a slurry. Whisk slurry gradually into simmering ingredients in saucepan and whisk until thickened.
Together 3 oz. of tofu, ½ cup pepper mix, ¼ cup red onion, 2 Tbsp. cashews and 1/3 cup pineapple chunks in hot wok with 1 Tbsp. oil. Heat, tossing for 30 seconds until just heated. Add 2/3 cups of prepared sweet and sour sauce to pan and quickly toss to coat.
From heat and plate mixture over 1-1/2 cups of Jasmine rice. Garnish with 1 Tbsp. sliced green onion.