Sweet and Sour Tofu

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Sweet and Sour Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces firm tofu -- cubed

8 ounces spaghetti -- cooked

1/4 cup canola oil

1 medium onion -- chopped

1 medium green bell pepper -- seeded and cut into strips

1 cup mushrooms -- sliced

1 broccoli stalk -- cut into small florets, stalk peeled

and finely chopped

1 celery stalk -- cut into 1/2-inch slices

1 teaspoon ginger root -- grated

1 garlic clove -- minced

4 ounces snow peas -- strings removed, cut in half diagonally

Sauce

1 cup canned pineapple chunks in juice

2 tablespoons lemon juice

2 tablespoons maple syrup

1/4 cup soy sauce

2 tablespoons arrowroot powder

2 tablespoons dark sesame oil

2 tablespoons rice vinegar

2 teaspoons Dijon mustard

2 teaspoons ginger root -- finely grated

1 garlic clove -- minced

1/8 teaspoon crushed red pepper

 

Serves 4 to 6

 

In a large mixing bowl, toss the cooked spaghetti with 1 tablespoon of the

canola oil to coat the noodles well.

 

In a large frying pan, heat 1 tablespoon of the canola oil over medium heat,

swirling to coat the sides of the pan. Add the spaghetti, and press down with a

spoon to form a pancake-shaped form.

 

Cook for 5 minutes, or until golden brown on the bottom. Carefully turn the

pancake, and cook until the other side is browned. Set aside in a warm oven.

 

In a bowl, whisk together the sauce ingredients, and set aside.

 

In a frying pan, heat the remaining canola oil over medium-high heat, and saute

the onion, pepper, mushrooms, broccoli, celery, ginger, and garlic for 3

minutes.

 

Add the tofu and snow peas, and saute for 2 minutes more.

 

Stir in the sauce, and simmer, stirring often, until the mixture is thickened.

Remove from the heat.

 

Transfer the noodle pancake to a serving dish, spoon the vegetables and sauce

over it, and serve hot.

 

Description:

" Pineapples make an easy base for this yummy, Asian-style sauce. The

sauce can also be used for dipping eggrolls or marinating tofu. "

 

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Per Serving (excluding unknown items): 596 Calories; 26g Fat (37.6% calories

from fat); 18g Protein; 77g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1093mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit;

4 1/2 Fat; 1/2 Other Carbohydrates.

 

 

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