Sweet and Sour Tofu
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5 servings
3 1/2 c Hot cooked Brown Rice
MMMMM----------------SWEET & SOUR SAUCE (1 3/4 C---------------------
1 c Pineapple juice
1/3 c Rice vinegar
2 T Soy sauce
2 T Cornstarch
3 T Tomato Paste
2 T Honey
1 T Minced Gingerroot
1 ds White Pepper
MMMMM--------------------------ND STEP-------------------------------
2 T Safflower oil
2 x Med carrots, sliced thin
1 x Med sweet red pepper, sliced
1 x Med green bell pepper,sliced
1 x Med Onion, sliced
1 x Clove garlic, minced
3/4 lb Firm Tofu (cut in 1/2" cubes
1 x Lg Tomato, cut in wedges
8 oz Can Pineapple chunks,drained
2 T Toasted sesame seeds
GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or
sprig fresh corriander, optional
Cook or reheat rice.
In a small bowl, whisk together pineapple juice, vinegar, and soy
sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE
ingredients. Set aside.
In large skillet or wok, heat safflower oil on high. Saute carrots,
peppers, onion, and garlic until carrot is crisp/tender, about 5
minutes.
Stir sauce, pour over vegetables, stirring until sauce thickens.
Gently fold in remaining ingredients.
Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings.
VARIATIONS: - add sliced mushrooms; saute with other vegetables
: - if time permits, slice tofu into strips 1x2x1/4". Before
adding, saute until lightly browned and slightly
crispy.
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