Sweet and sour tofu pepper saute

Yield: 6 Servings

Measure Ingredient
1 cup Red bell pepper, thinly sliced
½ cup Green bell pepper, thinly sliced
⅓ cup Yellow bell pepper, thinly sliced
2 teaspoons Vegetable oil
1 tablespoon Arrowroot powder
½ cup Rice vinegar
½ cup Pineapple juice
½ cup Fresh lemon juice
⅓ cup Honey
½ teaspoon Salt
½ teaspoon Fresh ginger, grated
14 ounces Firm tofu, sliced and pressed
2 tablespoons Soy sauce, or tamari
¼ teaspoon Cayenne pepper, to taste

Prep: Slice tofu into 1-inch slab. Press and drain about 30 minutes. Cut each slab into thirds (six pieces in all).

1. In a wok over medium-high heat, toss bell peppers in oil until lightly cooked (about 5 minutes).

2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt, and ginger. Pour over peppers and cook at medium heat, stirring, just until mixture thickens slightly.

3. Add tofu to wok, cover, and steam 3 minutes. Add soy sauce and cayenne to taste. Toss well and serve. 201 CALS, 7⅖ G FAT, 29.9% CFF Tips * Marinate the vegetables in the sauce from step 2, omitting the arrowroot. Drain well then stir fry; mix arrow root with the reserved marinade. * Arrowroot powder thickens at a lower temperature than flour or cornstarch. Cornstarch may be substituted. * Frozen bell pepper strips should be thawed and patted dry. * Pineapple may be replaced with other fruit juice including apple, white grape,and orange.

Cole's World Cuisine: Cooking Companion Series ISBN 564268071 (paper) Edited by phannema@... on Mar 27, 1997 Recipe by: Cole's Vegetarian Gourmet (1995) Posted to Digest eat-lf.v097.n083 by PATh <phannema@...> on Mar 27, 1997

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