Sweet and Sour Tofu Veggies
Description
What great, great ingredients. All the sweet juices and syrups are mixed in with the sour vinegars and oils and then poured into a skillet with vegetables, tofu and pineapple. A few minutes of cooking and the flavors mingle. Serve over brown rice.
Ingredients
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3 cups water
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1 1/2 cups long-grain brown rice
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1 pound firm tofu
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1/4 cup unsweetened pineapple juice
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2 tablespoons fresh lemon juice
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2 tablespoons ketchup
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2 tablespoons real maple syrup
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2 tablespoons tamari
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1 tablespoon dark sesame oil
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2 1/4 teaspoons arrowroot powder
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2 1/2 teaspoons grated fresh ginger root
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2 tablespoons vegetable oil
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1 onion, thinly sliced
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1 carrots, sliced diagonally
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4 ounces fresh green beans, cut into 1-inch lengths
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1 large chopped red bell pepper
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8 ounces fresh mushrooms, sliced
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1 zucchini, cut into 1/2-inch slices
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1 cup pineapple chunks
Directions
1
In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5
Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.