EatingWell Sweet & Sour Tofu - 5 pts

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EatingWell Sweet & Sour Tofu - 5 pts

1 20-ounce can pineapple chunks or tidbits, packed in juice

3 tablespoons rice-wine vinegar

2 tablespoons ketchup

2 tablespoons reduced-sodium soy sauce

1 tablespoon brown sugar

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and

cut into 1/2-inch cubes

2 teaspoons cornstarch

2 tablespoons canola oil, divided

2 tablespoons minced garlic

1 tablespoon minced ginger

1 large red bell pepper, cut into 1/2-by-2-inch strips

1 large green bell pepper, cut into 1/2-by-2-inch strips

 

 

 

 

 

 

1. Drain and set aside pineapple, reserving 1/4 cup of the juice.

Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and

sugar in a medium bowl until smooth. Place tofu in a large bowl; toss

with 3 tablespoons of the sauce. Let marinate for at least 5 minutes

and up to 30 minutes.

2. Meanwhile, add cornstarch to the remaining sauce and whisk until

smooth.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high

heat. Transfer the tofu to the pan using a slotted spoon; whisk any

remaining marinade into the bowl of reserved sauce. Cook the tofu,

stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes

total. Transfer to a plate.

4. Add the remaining oil to the pan and heat over medium heat. Add

garlic and ginger and cook, stirring constantly, until fragrant, about

30 seconds. Add red and green peppers and cook, stirring often, until

just tender, 2 to 3 minutes. Pour in the reserved sauce and cook,

stirring, until thickened, about 30 seconds. Add the tofu and

pineapple and cook, stirring gently, until heated through, about 2

minutes more.

 

Yield: 4 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 40 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 255 calories; 12 g fat (1 g sat, 5

g mono); 0 mg cholesterol; 32 g carbohydrate; 10 g protein; 4 g fiber;

368 mg sodium. Nutrition bonus: Vitamin C (230% daily value), Vitamin

A (35% dv), Calcium (25% dv).

 

MAKE AHEAD TIP: To make ahead: The tofu can be marinated (Step 1) up

to 30 minutes in advance.

 

Source: EatingWell

Formatted by Chupa Babi in MC: 01.24.07

 

This Chinese-restaurant standard is a simple dish to prepare at home.

If you like, add a pinch of crushed red pepper or chile-garlic sauce

to give the sauce a little heat.

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