Sweet and Sour Tofu
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:51pm

Ingredients




1 can (20 oz) pineapple chunks packed  juice
1 tablespoon peanut or olive oil
7 ounces green beans, cut into 1-inch lengths (about 1 ½ cups)
1 red bell pepper, cut into 1-inch strips
5 ounces mushrooms, sliced
1 teaspoon minced fresh ginger
1 pound firm or extra-firm tofu, rinsed, pressed and cut into ¾ inch cubes
1 cup vegetable broth
 cup pure maple syrup
 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons corn starch

Preparation

1 Strain the pineapple chunks from their juice (reserving both) and set aside. 2 Heat the oil in a wok or large skillet over medium-high heat. Add the green beans and red bell pepper and cook, stirring, for 3 minutes. Add the mushrooms and ginger and cook, stirring, for 2 minutes. Add the tofu and cook, stirring, for 3 minutes. Add the drained pineapple chunks, 1/2 cup of the pineapple juice, 1/2 cup of the vegetable broth, the maple syrup, rice vinegar and soy sauce. Bring to a boil. 3 In a small bowl, mix the cornstarch into remaining 1/2 cup of vegetable broth and add to the boiling mixture. Reduce the heat and simmer for 1-2 minutes, stirring constantly, until sauce has thickened. Season to taste and serve.

About


Serve this meatless version of a classic dish over rice. You can substitute sugar or a natural sweetener of your choice for the maple syrup.