Sweet and Pungent Tofu - CORRECTED

[Guest guest]

I began to make this and noticed I left out two words " and sherry " so I'm

sending this corrected version in case anyone was confused.

 

 

* Exported from MasterCook *

 

Sweet and Pungent Tofu

 

Recipe By :The Meatless Gourmet by Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound firm tofu -- sliced 1/2 " thick, then cut into 1 x

2-inch rectangles

1 tablespoon reduced sodium (or regular) soy sauce

1 tablespoon sherry

1/2 teaspoon vegetable oil

SAUCE

1 cup pineapple juice

1/2 cup sugar

1/4 cup plus 2 tablespoons water

3 tablespoons vinegar

1 tablespoon soy sauce

3 tablespoons cornstarch

1 teaspoon vegetable oil

ADDITIONAL INGREDIENTS

1 8 oz can pineapple chunks in juice -- drained

1 cup green bell pepper -- cut into 1 " squares

1/3 cup carrots -- sliced crosswise into 1/8 " slices

12 snow peas -- cut into 1-inch pieces

 

Drain tofu well between layers of towels. Place tofu in a plastic bag and set

the bag in a large bowl. Combine soy sauce and sherry and pour over tofu.

Marinate at least 30 minutes (and up to several hours), turning bag over several

times.

Heat the 1/2 teaspoon oil in a large nonstick skillet or wok over medium-high

heat. Add tofu and marinade. Cook, stirring frequently, until tofu is nicely

browned on both sides. Remove tofu from skillet, place in a bowl, and cover

with foil to keep warm.

Combine sauce ingredients in a small bowl. Stir to dissolve cornstarch. Set

aside.

Add remaining teaspoon of oil to the skillet and heat over medium-high heat.

Add pineapple, bell pepper, and carrots. Cook and stir, 2 minutes. Add snow

peas and continue to cook and stir, 1 minute more.

Stir sauce and add to skillet along with tofu. Cook, stirring constantly, until

sauce has thickened and is hot and bubbly, about 1 to 2 minutes.

Serve over rice.

 

 

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Per serving: 394 Calories (kcal); 7g Total Fat; (16% calories from fat); 16g

Protein; 70g Carbohydrate; 0mg Cholesterol; 281mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 1

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0