1,000 Veg Recipes - Sweet and Sour Bean Curd

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Sweet and Sour Bean Curd

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz can juice-packed pineapple chunks -- undrained

3 tablespoons ketchup

3 tablespoons firmly packed brown sugar (light or dark)

2 tablespoons distilled white vinegar

1 tablespoon dark or black soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 cup sliced celery

1 cup sliced onions

1 cup cubed red bell peppers

1 cup cubed green bell peppers

2 cloves garlic -- minced

3 cups cubed tofu

 

Drain the pineapple juice into a measuring cup. If necessary, add enough water

to equal 1/3 cup. Stir in the ketchup, brown sugar, vinegar, soy sauce, and

cornstarch; set aside.

 

In a wok or large skillet, heat the oil over high heat. Add the celery, onions,

both bell peppers, and garlic; cook until tender-crisp, about 4 minutes.

 

Add the sauce mixture; cook, stirring, until thickened, about 1 minute. Stir in

the tofu and pineapple chunks. Cook, stirring, until heated through, about 2

minutes longer.

 

Variations: Add 1 cup baby corn when you add the tofu. Add 1 cup snow peas

when you add the celery.

 

Description:

" If you prepare this recipe without the tofu, it makes a lovely side

dish. "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 97 Calories; 7g Fat (61.5% calories from

fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

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