Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 Tulip: This looks good...thanks! Virginia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 Hi Lisa! I am new in the vegetarian world and I really feel good about it. I feel healthier. I will try the recipe you shared to us. Ingredients are easy to find here in the Philippines. Thanks! Sharon " Lisa " <tulip27 Wed, 28 Nov 2001 14:34:24 -0000 Sweet & Sour Tofu with Cashews > Hi everyone! > > Thought I would share a recipe that I absolutely LOVE! It says it > serves 4-5 people but I would say 6-8. 4 of us ate this and there was > still quite a bit left over Remember not to omit the cashews, as > it completes the meal! Enjoy! > > > Sweet and Sour Tofu with Cashews > > 45 minutes to prepare (Put some rice on when you start) > > 4 to 5 servings > > > 3/4 lb. firm tofu > > 1 20 oz. can pineapple chunks (packed in unsweetened juice) > > about 1 1/2 cups orange juice > > 1 tsp. grated orange rind > > 2 large cloves garlic, minced > > 1 Tbs. grated fresh ginger > > 2 Tbs. soy sauce > > 1/2 tsp. salt (plus a little more) > > 1 to 2 Tbs. honey or sugar > > 2 Tbs. vinegar (rice or vinegar) > > crushed red pepper to taste > > 2 Tbs. Chinese sesame oil > > 1 medium onion, chopped > > 1 small carrot, thinly sliced > > 1 small bell pepper, chopped > > 1 medium sized ripe tomato, chopped > > 4 Tbs. cornstarch > > 3 scallions, cut into thin strips > > 1 cup cashews, lightly toasted > > 1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in > a medium sized saucepan and cover with water. Bring to a boil, lower > heat to a simmer, and cook for about 10 or 15 minutes. Drain and set > aside. > > 2. Drain all the liquid from the can of pineapple into a 4 cup > capacity liquid measuring cup. Add enough orange juice to make 2 1/2 > cups of liquid. Set aside the pineapple chunks. > > 3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt, > honey or sugar, vinegar, and crushed red pepper to the pineapple > juice and whisk. Transfer to a saucepan and heat until hot, but not > boiling. Cover and set aside, keeping the whisk handy. > > 4. Heat a large wok (I just use a large skillet or soup pot). Add > the sesame oil and the onion. Salt lightly and stir-fry over high > heat for about a minute. Add the carrot, and sauté about 3 minutes > more. Add tofu and bell pepper, salt lightly again, and cook about 2 > minutes longer, keeping the heat steadily high. Stir in the tomato. > (Turn the heat down temporarily during the next step). > > 5. Place the cornstarch in a small bowl. Whisk in a little of the > heated sauce from step 3, then whisk the dissolved cornstarch back > into the sauce. Turn the heat back up as you add this to the stir > fry. > > 6. Cook for another few minutes, stirring constantly, until the > sauce has thickened and everything is coated and glossy. Stir in the > scallions at the very end. Serve hot, over rice, topped generously > with toasted cashews. > > -Enchanted Broccoli Forest Pg. 181 > > > > -- _____________ Sign-up for your own FREE Personalized E-mail at Mail.com http://www.mail.com/?sr=signup 1 cent a minute calls anywhere in the U.S.! http://www.getpennytalk.com/cgi-bin/adforward.cgi?p_key=RG9853KJ & url=http://www.\ getpennytalk.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2001 Report Share Posted November 29, 2001 Hello Lisa, thank you for the recipe, it sounds yummy. I just wanted to note that you never said when we should add the pineapple chunks. - " Lisa " <tulip27 Wednesday, November 28, 2001 5:34 PM Sweet & Sour Tofu with Cashews Hi everyone! Thought I would share a recipe that I absolutely LOVE! It says it serves 4-5 people but I would say 6-8. 4 of us ate this and there was still quite a bit left over Remember not to omit the cashews, as it completes the meal! Enjoy! Sweet and Sour Tofu with Cashews 45 minutes to prepare (Put some rice on when you start) 4 to 5 servings 3/4 lb. firm tofu 1 20 oz. can pineapple chunks (packed in unsweetened juice) about 1 1/2 cups orange juice 1 tsp. grated orange rind 2 large cloves garlic, minced 1 Tbs. grated fresh ginger 2 Tbs. soy sauce 1/2 tsp. salt (plus a little more) 1 to 2 Tbs. honey or sugar 2 Tbs. vinegar (rice or vinegar) crushed red pepper to taste 2 Tbs. Chinese sesame oil 1 medium onion, chopped 1 small carrot, thinly sliced 1 small bell pepper, chopped 1 medium sized ripe tomato, chopped 4 Tbs. cornstarch 3 scallions, cut into thin strips 1 cup cashews, lightly toasted 1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in a medium sized saucepan and cover with water. Bring to a boil, lower heat to a simmer, and cook for about 10 or 15 minutes. Drain and set aside. 2. Drain all the liquid from the can of pineapple into a 4 cup capacity liquid measuring cup. Add enough orange juice to make 2 1/2 cups of liquid. Set aside the pineapple chunks. 3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt, honey or sugar, vinegar, and crushed red pepper to the pineapple juice and whisk. Transfer to a saucepan and heat until hot, but not boiling. Cover and set aside, keeping the whisk handy. 4. Heat a large wok (I just use a large skillet or soup pot). Add the sesame oil and the onion. Salt lightly and stir-fry over high heat for about a minute. Add the carrot, and sauté about 3 minutes more. Add tofu and bell pepper, salt lightly again, and cook about 2 minutes longer, keeping the heat steadily high. Stir in the tomato. (Turn the heat down temporarily during the next step). 5. Place the cornstarch in a small bowl. Whisk in a little of the heated sauce from step 3, then whisk the dissolved cornstarch back into the sauce. Turn the heat back up as you add this to the stir fry. 6. Cook for another few minutes, stirring constantly, until the sauce has thickened and everything is coated and glossy. Stir in the scallions at the very end. Serve hot, over rice, topped generously with toasted cashews. -Enchanted Broccoli Forest Pg. 181 contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2001 Report Share Posted November 29, 2001 good question! According to my recipe book, doesn't look like you add the chunks at all...just the juice from the can...I suppose you can also use just regular pinneaple juice too! Lisa , " A. Al-Otaiby " <alotaiby@u...> wrote: > Hello Lisa, thank you for the recipe, it sounds yummy. I just wanted to note > that you never said when we should add the pineapple chunks. > > - > " Lisa " <tulip27@h...> > > Wednesday, November 28, 2001 5:34 PM > Sweet & Sour Tofu with Cashews > > > Hi everyone! > > Thought I would share a recipe that I absolutely LOVE! It says it > serves 4-5 people but I would say 6-8. 4 of us ate this and there was > still quite a bit left over Remember not to omit the cashews, as > it completes the meal! Enjoy! > > > Sweet and Sour Tofu with Cashews > > 45 minutes to prepare (Put some rice on when you start) > > 4 to 5 servings > > > 3/4 lb. firm tofu > > 1 20 oz. can pineapple chunks (packed in unsweetened juice) > > about 1 1/2 cups orange juice > > 1 tsp. grated orange rind > > 2 large cloves garlic, minced > > 1 Tbs. grated fresh ginger > > 2 Tbs. soy sauce > > 1/2 tsp. salt (plus a little more) > > 1 to 2 Tbs. honey or sugar > > 2 Tbs. vinegar (rice or vinegar) > > crushed red pepper to taste > > 2 Tbs. Chinese sesame oil > > 1 medium onion, chopped > > 1 small carrot, thinly sliced > > 1 small bell pepper, chopped > > 1 medium sized ripe tomato, chopped > > 4 Tbs. cornstarch > > 3 scallions, cut into thin strips > > 1 cup cashews, lightly toasted > > 1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in > a medium sized saucepan and cover with water. Bring to a boil, lower > heat to a simmer, and cook for about 10 or 15 minutes. Drain and set > aside. > > 2. Drain all the liquid from the can of pineapple into a 4 cup > capacity liquid measuring cup. Add enough orange juice to make 2 1/2 > cups of liquid. Set aside the pineapple chunks. > > 3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt, > honey or sugar, vinegar, and crushed red pepper to the pineapple > juice and whisk. Transfer to a saucepan and heat until hot, but not > boiling. Cover and set aside, keeping the whisk handy. > > 4. Heat a large wok (I just use a large skillet or soup pot). Add > the sesame oil and the onion. Salt lightly and stir-fry over high > heat for about a minute. Add the carrot, and sauté about 3 minutes > more. Add tofu and bell pepper, salt lightly again, and cook about 2 > minutes longer, keeping the heat steadily high. Stir in the tomato. > (Turn the heat down temporarily during the next step). > > 5. Place the cornstarch in a small bowl. Whisk in a little of the > heated sauce from step 3, then whisk the dissolved cornstarch back > into the sauce. Turn the heat back up as you add this to the stir > fry. > > 6. Cook for another few minutes, stirring constantly, until the > sauce has thickened and everything is coated and glossy. Stir in the > scallions at the very end. Serve hot, over rice, topped generously > with toasted cashews. > > -Enchanted Broccoli Forest Pg. 181 > > > > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2001 Report Share Posted November 29, 2001 The chunks do add a nice touch though -- add them just in time to get heated through. Sarah Lisa wrote: > > good question! According to my recipe book, doesn't look like you add > the chunks at all...just the juice from the can...I suppose you can > also use just regular pinneaple juice too! > > Lisa > , " A. Al-Otaiby " <alotaiby@u...> wrote: > > Hello Lisa, thank you for the recipe, it sounds yummy. I just > wanted to note > > that you never said when we should add the pineapple chunks.p Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2001 Report Share Posted November 30, 2001 > good question! According to my recipe book, doesn't look like you add > the chunks at all...just the juice from the can...I suppose you can > also use just regular pinneaple juice too! Mine doesn't either, but I add it when I add the tomato (all my other m**t recipes add it in, and I LOVE pineapple. This is a wonderful recipe. It's the first one I tried where tofu is a meat replacer (besides the Veggie Chinese restaurant dishes). JJ Quote Link to comment Share on other sites More sharing options...
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