recipe

[Guest guest]

Sweet and sour tofu

serves 4 - 6 as a side dish

 

2 cups bell pepper cut into 3/4 " squares (mix the colors)

1 carrot, thinly sliced

3/4 cup scallions, cut on the diagonal into 3/4 " long pieces (about 1 bunch)

1 generous teaspoon fresh ginger root, finely minced or grated

2 - 3 teaspoons minced garlic

1 - 8 ounce can unsweetened pineapple chunks with juice

1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind)

1 cup vegetable stock

1 tablespoon tamari or soy sauce

1/4 cup balsamic vinegar or dry sherry

1/4 cup apple cider vinegar

1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water

1 pound firm tofu cut into 1/2 inch cubes.

 

In a large nonstick skillet sauté the bell pepper in the balsamic vinegar or

dry sherry for about 5 minutes.

Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple

chunks with their juice.

Add soy sauce, jam, cider vinegar, tofu adn scallions.

Stir and simmer gently for 5 - 10 minutes.

Remove from heat. Stir in the dissolved cornstarch to blend well, return to

heat and stir constantly until the sauce thickens. Serve with steamed rice.

 

Enjoy,

Jan G