Sweet And Sour Tofu
Ingredients
3 1/2 C. hot cooked brown rice
1 3/4 C.(s) sweet and sour sauce
1 C. pineapple juice
2 Tbsp. soy sauce
3 Tbsp. tomato paste
1 Tbsp. minced gingerroot
1/3 C. rice vinegar
2 Tbsp. cornstarch
2 Tbsp. honey
1 dash white pepper
2 Tbsp. safflower oil
1 medium sweet red pepper sliced
1 medium onion sliced
3/4 pound firm tofu (cut in 1/2 cubes
8 ounce can pineapple chunks drained
1 medium carrots sliced thin
1 medium green bell pepper sliced
1 clove garlic minced
1 large tomato cut in wedges
2 Tbsp. toasted sesame seeds
Garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh coriander, optional cook or reheat rice.
Cooking Instructions
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. Sauté 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 to 6 servings. Variations: add sliced mushrooms; sauté with other vegetables if time permits, slice tofu into strips 1x2x1/4. Before adding, sauté until lightly browned and slightly crispy.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)