Sweet and Sour Tofu Stir-Fry

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* Exported from MasterCook *

 

Sweet and Sour Tofu Stir-Fry

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups broccoli florets

2 cups cauliflower flowerets

1 cup sliced carrots

1 tablespoon cornstarch

1/2 cup pineapple juice

1 tablespoon dark brown sugar

1/4 cup apple juice concentrate

1 tablespoon rice vinegar

2 tablespoons peanut oil

1 tablespoon finely chopped peeled ginger root

2 cloves garlic -- finely chopped

1 jalapeno pepper -- seeded and cut lengthwise into thin

strips

16 ounces firm or extra firm regular tofu -- pan crisped (see

notes)

1 large tomato -- cut in 16 wedges

1 cup canned straw mushrooms -- drained

1/3 cup preserved pineapple (see notes) -- cut into 1/2-inch

pieces

1 teaspoon salt

freshly ground pepper

 

In a large pot of boiling water, cook the broccoli, cauliflower, and carrots for

3 minutes. With a slotted spoon, remove the vegetables from the pot and plunge

immediately into ice water. Drain well and set the vegetables aside.

In a small bowl, combine the cornstarch and 2 tablespoons of the pineapple

juice. In another small bowl, combine the brown sugar, apple juice concentrate,

and the remainiing pineapple juice with the rice vinegar. Set both bowls where

you can reach them easily while stir-frying.

In a wok, heat the peanut oil. Add the ginger, garlic, and jalapeno. Stir-fry

until the garlic and ginger are fragrant, about 1 minute. Add the drained

vegetables and stir-fry 3 minutes.

Add the tofu, tomato, mushrooms, and pineapple. Restir the fruit mixture to

blend and add it while continuing to stir and toss the vegetables.

When all the ingredients in the wok are mixed together and the liquid is

bubbling, restir the cornstarch mixture. Add this mixture to the wok, stirring

constantly as the liquid thickens and clings to the vegetables. Season to taste

with salt and pepper. Turn onto a platter and serve immediately, accompanied by

rice If there are leftovers, bring them to room temperature before serving

rather than reheating them.

 

 

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Per serving: 72 Calories (kcal); 4g Total Fat; (41% calories from fat); 1g

Protein; 10g Carbohydrate; 0mg Cholesterol; 287mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Pan-crisping or pan-frying is simply browning tofu in about 1/2 inch of

oil. This process makes the tofu more chewy. It becomes slightly spongy and

eager to soak up sauces. Pan-crisped bean curd can be refrigerated for a day or

two. It is particularly good in stir-fries and casseroles.

Fruit and nut shop use the terms " preserved " or " glazed " to describe this kind

of candied pineapple, while natural food stores call it dried pineapple. You

will recognize it as the kind you would cut up to use in fruitcake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0