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Tofu: Sweet & Sour Tofu

Source of Recipe

internet


List of Ingredients

3 1/2 cups hot cooked brown rice

SAUCE:
1 cup pineapple juice
1/3 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon tomato paste
2 tablespoons honey
1 tablespoon minced gingerroot (fresh)
1 dash white pepper

2ND STEP:
2 tablespoons oil
2 medium carrots, sliced thin
1 medium sweet red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium onion, sliced
1 clove garlic, minced
3/4 pound firm tofu, cut in 1/2" cubes
1 large tomato, cut in wedges
8 ounces pineapple chunks, drained
2 tablespoons tosted sesame seeds


Recipe

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".