Sweet and sour tofu

02Feb09

This recipe is adapted from Mollie Katzen, author of the Moosewood cookbook. Ms. Katzen likes to cook her tofu in the sweet and sour sauce, but I prefer mine to be panfried.

1 can of chunk pineapple in juice
1.5cup OJ
2T tamari
1T honey, or to taste
2T cider vinegar
2T sesame oil
1 medium onion, chopped
2 cloves of garlic
2T grated fresh ginger
1 bell pepper
1 small carrot chopped in thin slices
1 medium size tomato
3T cornstarch

Cook the tofu first and set aside in a bowl.

Empty pineapple juice into a 2c. measuring bowl and add enough OJ to reach two cups of liquid. Set aside pineapples. Add tamari, honey, vinegar. Whisk and set aside.

In a wok or fry pan, add some EVOO ad sautee the onions, garlic and ginger about 5 minutes. Add in the bell pepper, carrots, pineapple chunks and tomato and continue to simmer on medium high heat until the tomatoes cook down.

In a small bowl, whisk the cornstarch with a little of the juice mixture; when thoroughly mixed add this back into the juice mixture.
Over high heat, pour this over the stirfry once it has cooked down and stir constantly until the liquid begins to boil and the sauce thickens to the desired consistency.

Serve with rice; top the rice and tofu with the sweet and sour sauce. It’s delicious!

Filed under: Ethnic, Main dishes, sugar-free, vegan   |  Leave a Comment