Sweet and Sour Tofu and Veggies
Recipe By :adapted by Susan Voisin
Serving Size : 6
1 pound firm tofu -- (reduce or substitute cubed eggplant if desired)
3 tablespoons fresh lemon juice
3 tablespoons ketchup -- natural style preferred
2 tablespoons maple syrup
3 tablespoons soy sauce -- reduced sodium preferred
1 teaspoon dark sesame oil
2 tablespoons cornstarch
2 1/2 teaspoons fresh ginger root -- shredded
1 onion -- thinly sliced
1 carrots -- sliced diagonally
4 ounces green beans -- (fresh or frozen and thawed) cut into 1-inch pieces
1 large red bell pepper -- chopped
8 ounces fresh mushrooms -- sliced
1 zucchini -- cut into 1/2-inch slices
2 cups cabbage -- sliced
1 16-ounce can pineapple chunks in juice -- juice reserved
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, and cornstarch together.
In a wok or large skillet, heat 2 tablespoons of water over medium-high heat. Add the ginger, onion, and carrot and stir-fry until the onion becomes translucent. Add green beans, bell pepper, mushrooms, zucchini, and cabbage; cover and steam until tender, 3 to 5 minutes. Add more water as needed.
Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over brown rice and serve.
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Per serving: 197 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g Protein; 34g Carbohydrate; 0mg Cholesterol; 617mg Sodium