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March 30, 2007, Newsletter Issue #147: Sweet and Sour Tofu
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Tip of the Week
This recipe makes a great meal when served on a bed of rice. 2 tbsp. vegetable stock or water 1 cup diced onion 1 cup diagonally sliced carrots 1 cup each diced green and red pepper 1 tbsp. minced garlic 1 tbsp. peeled grated gingeroot 3/4 cup pineapple juice 1/4 cup brown sugar 1/4 cup rice vinegar 2 tsp. cornstarch 1 cup diced firm tofu 1 tbsp. chopped fresh parsley
Saute onions, carrots, peppers, garlic and ginger in stock. Mix together pineapple juice, sugar, vinegar and cornstarch and add to skillet along with tofu, stirring constantly until thickened. Simmer, covered, for 3 minutes.
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