Vegetarian Sweet and Sour Tofu
This is basically from Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition
Both my carnivore-tending teenagers liked this "except for the peppers." I know they don't like cooked peppers. In fact, I cut the peppers in half, and served the other half of the red pepper sliced and raw, which they happily ate.
- 1 15.5 ounce can pineapple chunks (reserve the juice)
- 1/4 cup soy sauce
- 1/4 cup white wine vinegar
- 1 tomato, cut into wedges
- 2 1/2 Tbs cornstarch mixed into 1/4 cup water
- 1 tsp ground ginger
- 1 10.5 ounce package extra firm tofu, drained and cut into 1" cubes
- 2 Tbs sesame oil
- 1/2 green pepper cut into thin strips about 2" long
- 1 red pepper cut into thin strips
- 1 carrot, cut in half lengthwise, then cut into thin half circles
Mix pineapple juice, soy sauce, vinegar, tomato, cornstarch mix, and ginger into a small bowl.
Heat oil in a large skillet or wok over medium high heat. Stir fry the tofu for 10 minutes or so, until lightly browned on all sides. Add the peppers and carrots and stir fry another few minutes. Stir in the soy sauce mixture and cook about 5 more minutes, until thickened.
Add the pineapple chunks and heat through.
Goes great with rice and bean sprouts.
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