Recipe ~ Sweet and Sour Tofu with Vegetables

[Guest guest]

1 tbs cornstarch

3/4 cup vegetable broth or water

3 tbs white wine vinegar

3 tbs sugar

1 tbs ketchup

2 tbs soy sauce or tamari

1/2 tsp cayenne pepper (optional)

2 tbs vegetable oil

2 gloves garlic, crushed

1 medium onion, thinly sliced

2 medium carrots, cut into matchstick shapes

1 green bell pepper, sliced into strips

1 stalk celery, chopped into strips

1/2 cup sliced fresh mushrooms

1 pound tofu, cut into strips

 

Mix the cornstarch with 3 tablespoons of the broth or water in a small cup

until well blended. Add the rest of the stock, vinegar, sugar, kethup, soy

sauce, ginger, and cayenne pepper, and set aside.

 

Heat the oil in a wok or large frying pan over high heat. Stir-fry the

garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.

Add the pepper, celery, and mushrooms, and stir-fry for another 2 -3 minutes.

 

Stir the sauce well and add to the vegetables. Cook until the mixture

thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve

immediately over rice.

 

Serves 4 - 6

 

Prep time: 30 minutes

 

 

 

Here's a link to a picture of the last batch I made (it's my vegetarian

cooking blog).

 

Enjoy, it's super yummy!

 

Cindi

 

 

 

 

 

[Guest guest]

Cindi, thank you so much for sharing this.

 

Dawn

 

Cindi <cindi93069 wrote:

1 tbs cornstarch

3/4 cup vegetable broth or water

3 tbs white wine vinegar

3 tbs sugar

1 tbs ketchup

2 tbs soy sauce or tamari

1/2 tsp cayenne pepper (optional)

2 tbs vegetable oil

2 gloves garlic, crushed

1 medium onion, thinly sliced

2 medium carrots, cut into matchstick shapes

1 green bell pepper, sliced into strips

1 stalk celery, chopped into strips

1/2 cup sliced fresh mushrooms

1 pound tofu, cut into strips

 

Mix the cornstarch with 3 tablespoons of the broth or water in a small cup

until well blended. Add the rest of the stock, vinegar, sugar, kethup, soy

sauce, ginger, and cayenne pepper, and set aside.

 

Heat the oil in a wok or large frying pan over high heat. Stir-fry the

garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.

Add the pepper, celery, and mushrooms, and stir-fry for another 2 -3 minutes.

 

Stir the sauce well and add to the vegetables. Cook until the mixture

thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve

immediately over rice.

 

Serves 4 - 6

 

Prep time: 30 minutes

 

 

 

Here's a link to a picture of the last batch I made (it's my vegetarian

cooking blog).

 

Enjoy, it's super yummy!

 

Cindi

 

 

 

 

 

[Guest guest]

You're welcome Dawn! I hope you enjoy it. The leftovers keep very well too...

Cindi

 

Bob Smith <mskitti22363 wrote:

Cindi, thank you so much for sharing this.

 

Dawn

 

 

[Guest guest]

Looks like the hyperlink didn't come through in the message, so here's

the link to the pic of the final product on my cooking blog.

 

http://cookingwithluinda.blogspot.com/2006/03/sweet-and-sour-tofu-with-

vegetables_29.html

 

Cindi

[Guest guest]

saved your blog to try some of your recipes, thank you again so much for

sharing.

 

Dawn

 

Cindi <cindi93069 wrote:

Looks like the hyperlink didn't come through in the message, so here's

the link to the pic of the final product on my cooking blog.

 

http://cookingwithluinda.blogspot.com/2006/03/sweet-and-sour-tofu-with-

vegetables_29.html

 

Cindi