Island Stew, Sweet and Sour

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* Exported from MasterCook *

 

Island Stew, Sweet and Sour

 

Recipe By :Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pkgs 10 1/2 oz each light tofu, cut into 1 " cubes

1 tablespoon vegetable oil

3 cups frozen stir-fry pepper blend

2 teaspoons minced gingerroot

1 0r 2 jalapeno chilies -- finely chopped

3 cups vegetable broth

1 can (20 oz) pineapple chunks in juice, drained, juice

reserved

2 tablespoons light brown sugar

2 teaspoons or 3 teaspoons curry powder

2 tablespoons or 3 tablespoons apple cider vinegar

2 tablespoons cornstarch

1 15 oz can black beans -- rinsed and drained

 

Cook tofu in oil in large skillet over medium heat until browned on all sides,

about 8 minutes. Remove from skillet.

Add pepper blend, garlic, gingerroot, and jalapeno chilies to skillet; saute 5

minutes. Stir in broth, pineapple (reserve juice), sugar, curry powder, vinegar;

and tofu; heat to boiling. Reduce heat and simmer; uncovered, 5 minutes.

Heat mixture to boiling. Mix cornstarch and reserved pineapple juice; stir into

boiling mixture. Boil, stirring frequently, until mixture is thuckened, about 1

minute. Stir in beans; cook over medium heat 2 to 3 minutes longer.

 

Description:

" Sweet-and sour flavors team with tofu, pineapple, and beans for this

island-inspired dish--delicious with jasmine rice or couscous. "

Source:

" Simply Vegetarian , p. 17 "

 

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Per serving: 364 Calories (kcal); 5g Total Fat; (12% calories from fat); 18g

Protein; 63g Carbohydrate; 1mg Cholesterol; 818mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

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