Tofu and 3 Colored Bell Peppers in Sweet-and-Sour Sauce

[Guest guest]

Tofu and 3 Colored Bell Peppers in Sweet-and-Sour Sauce

 

1 cup red bell pepper, thinly sliced

1/2 cup green bell pepper, thinly sliced

1/3 cup yellow bell pepper, thinly sliced

2 teaspoons safflower oil

1 tablespoon arrowroot powder or cornstarch

1/2 cup rice vinegar

1/2 cup pineapple juice

1/2 cup lemon juice

1/3 cup honey or maple syrup

1/2 teaspoon salt

1/2 teaspoon grated gingerroot

1 pound firm tofu, water drained out

2 tablespoons low-sodium soy or tamari sauce

1/4 teaspoon cayenne pepper or to taste

 

In a wok over medium-high heat, saute bell peppers in the safflower oil

until shiny (about 5 minutes).

In a large bowl combine arrowroot, vinegar, pineapple juice, lemon

juice, honey, salt, and ginger. Pour over peppers and cook,

stirring, until mixture thickens slightly.

Cut tofu into thin slices. Add to wok, cover, and steam 3 minutes.

Add soy sauce and cayenne. Toss well and serve. Serves 6.