Sweet and Sour Tofu Stir-fry

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Sweet and Sour Tofu Stir-fry

 

2 cups broccoli florets

1 cup sliced carrots

1 tablespoon cornstarch

1/2 cup pineapple juice

1 tablespoon packed dark-brown sugar

1/4 cup apple-juice concentrate

1 tablespoon rice vinegar

2 tablespoons vegetable oil

16 ounces firm or extra-firm regular tofu, cut into 3/4-inch-thick slices, each

cut diagonally to form triangles

1 tablespoon finely chopped, peeled gingerroot

2 cloves garlic, chopped fine

1 jalapeno pepper, seeded, cut lengthwise into thin strips

1 medium-size red bell pepper, seeded, cut into chunks

1 large tomato, cut into 16 wedges

1/2 teaspoon salt, optional

1/4 teaspoon ground black pepper

 

In large pot of boiling water, cook (blanch) broccoli and carrots 3 minutes.

Using slotted spoon, remove vegetables from pot and plunge immediately into ice

water.

Drain well and set vegetables aside. In small bowl, combine cornstarch and 2

tablespoons of pineapple juice. In another small bowl, combine brown sugar,

apple-juice concentrate, rice vinegar and remaining pineapple juice.

Set both bowls within close reach for stir-frying. Heat 1 tablespoon oil in wok

over medium-high heat; add tofu and cook just until browned on both sides, about

4 minutes.

Remove tofu from pan. Add remaining oil and heat. Add ginger, garlic and

jalapeno. Stir-fry about 1 minute. Add blanched vegetables (drained) and bell

pepper; stir-fry 3 minutes. Add browned tofu and tomato.

Stir fruit-juice mixture to blend; add it while continuing to stir and toss

vegetables. When all ingredients in wok are mixed together and liquid is

bubbling, restir cornstarch mixture and add it to wok, stirring constantly as

the liquid thickens and clings to vegetables. Season to taste with salt (if

desired) and black pepper. Turn onto platter and serve immediately with rice.

Makes 6 servings.

 

 

 

 

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