Sweet-and-Sour Stir-Fry (tofu recipe)

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Sweet-and-Sour Stir-Fry

 

Tofu stars in this sweet and sassy vegetarian stir-fry.

 

Prep Time: 20 min

Total Time: 2 hours 30 min

Makes: 4 servings

 

1/4 cup water

1 tablespoon cider vinegar

1 tablespoon honey

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

3/4 pound firm tofu, cut into 1-inch cubes

2 teaspoons cornstarch

2 tablespoons cold water

1 tablespoon sesame oil

1 medium onion, chopped (1/2 cup)

2 medium carrots, sliced (1 cup)

1 medium green bell pepper, cut into 1-inch pieces (1 cup)

4 cups hot cooked rice

Sunflower nuts, if desired

 

Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice.

Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss

gently. Cover and refrigerate 1 to 2 hours.

 

Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2

tablespoons water.

 

Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and

carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and

bell pepper; gently stir-fry 2 minutes.

 

Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes,

stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice.

Sprinkle with nuts.

 

Source: Betty Crocker