pages

Translate

Friday, April 1, 2016

sweet and sour tofu veggies

Ingredients

  • Servings: 4
  • 3 cups water
  • 1 1/2 cups long-grain brown rice
  • 1 pound firm tofu
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons real maple syrup
  • 2 tablespoons tamari
  • 1 tablespoon dark sesame oil
  • 2 1/4 teaspoons arrowroot powder
  • 2 1/2 teaspoons grated fresh ginger root
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 carrots, sliced diagonally
  • 4 ounces fresh green beans, cut into 1-inch lengths
  • 1 large chopped red bell pepper
  • 8 ounces fresh mushrooms, sliced
  • 1 zucchini, cut into 1/2-inch slices
  • 1 cup pineapple chunks

Recipe

  • 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.
  • remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  • in a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  • 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.
  • 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.

No comments:

Post a Comment