Sweet and Sour Tofu

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Sweet and Sour Tofu

 

Recipe By :The Natural Estrogen Diet - Dr. Lana Liew

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 ounces silken firm tofu

2 tablespoons plus 2 teaspoons cooking oil -- divided

1/2 medium carrot -- julienned

2 tablespoons plus 2 teaspoons apple cider vinegar

1 medium onion -- sliced

1/2 teaspoon salt

2 tablespoons plus 2 teaspoons tomato sauce or ketchup

3/4 cup cucumber -- cut into chunks

1/2 cup pineapple pieces -- cut into chunks

1/2 medium red bell pepper -- cut into chunks

1 tablespoon plus 1 teaspoon sugar

freshly ground black pepper

1/2 teaspoon cornstarch

2 tablespoons water

 

Cut the tofu into 3/4-inch cubes. Heat 1 tablespoon plus 1 teaspoon of the oil

in a wok and fry the tofu cubes until they are golden brown on all sides,

turning gently to brown all sides.

Marinate the carrot in the cider vinegar. Cut the onion into strips by

sectioning into 8 wedges and separating into pieces. Saute the onion in the

remaining oil for 2 minutes, and then add the carrot and the apple cider vinegar

iin which it was marinated.

Add the salt, tomato sauce, cucumber, pineapple, and bell pepper. Stir well,

then add the sugar and pepper to taste. Mix the cornstarch with the water, and

then stir into the vegetable mixture.

Bring to a boil and add the tofu. Stir thoroughly and immediately serve hot

with steamed rice.

Tempeh can be used instead of tofu in this recipe. Tempeh is rather salty and

stronger in flavor than tofu (use only 5 ounces). Cut into smaller cubes and

fry until brown before adding to the sweet and sour mixture.

 

 

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Per serving: 44 Calories (kcal); trace Total Fat; (4% calories from fat); 1g

Protein; 10g Carbohydrate; 0mg Cholesterol; 543mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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