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.


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 197 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g Protein; 34g Carbohydrate; 0mg Cholesterol; 617mg Sodium

See our privacy policy