Sweet and Sour Tofu and Vegetables

[Guest guest]

Sweet and Sour Tofu and Vegetables

Source: Vibrant Life March/April 2001

 

1 pound tofu

2 packages G. Washington broth (may substitute chicken-style seasoning)

2 cups water

 

Sauce of:

2 T. cornstarch

1 cup pineapple juice

2 T. soy sauce

1/3 cup lemon juice

1/3 cup honey

1/4 t. garlic powder

 

Stir-fry of:

2 one-pound packages of frozen vegetables (mix of broccoli, red pepper,

onion, mushrooms)

1 green bell pepper, chopped

1/2 onion, chopped

2 T. olive oil

1 small can of pineapple chunks

1/4 cup slivered almonds

 

Freeze tofu overnight; texture will resemble meat. Thaw, drain, and cube.

In a medium saucepan, boil G. Washington broth, water, and tofu cubes. In

another saucepan, dissolve cornstarch in cold pineapple juice. Bring to a

boil; use a whisk to avoid lumps. When sauce is clear and slightly

thickened, add soy sauce, lemon juice, honey, and garlic powder. In a large

frypan, stir-fry all vegetables in oil until crispy tender. Add tofu,

sauce, and pineapple, and heat through. Serve on a bed or rice. Sprinkle

almonds over the top just before serving.