High Road: Polynesian Tofu

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* Exported from MasterCook *

 

Polynesian Tofu

 

Recipe By : The High Road to Health by Wagner and Spade, page 145

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

3 teaspoons arrowroot powder or kuzu

1 cup unsweetened pineapple juice or apple

juice

1 tablespoon honey

2 tablespoons white vinegar

2 tablespoons soy sauce

salt -- to taste

***REMAINING INGREDIENTS***

2 teaspoons cold-pressed olive oil

1/2 onion

cut into bite-size pieces

1 clove garlic -- finely chopped

2 stalks celery

sliced diagonally into 1/2 inch pieces

1 green pepper

seeds and membranes removed

cut into bite-size pieces

1 tablespoon very thinly sliced fresh ginger

2 tablespoons slivered almonds

2 cups ripe fresh pineapple chunks

OR 2 cups unsweetened canned -- drained

pineapple chunks

(reserve juice for use in the sauce)

1 pound firm Chinese tofu

prepared as Teriyaki Tofu

steps 1 through 3

(see separate recipe)

 

Serves six

 

If you like Hawaiian chicken, you'll love this dish.

 

1. To prepare the sauce, dissolve the arrowroot in 2 tablespoons pineapple

juice or apple juice. Add the honey and a little more juice, if necessary,

and stir until the honey is dissolved. Mix in the remaining juice and all

other sauce ingredients and set aside.

 

2. Heat the oil in a large skillet or wok. Add the onion and garlic and

sauté for 2 minutes over medium heat. Add the celery, pepper, and ginger

and sauté for 3 minutes. Add the almonds and pineapple and cook for 4

minutes or until the vegetables are tender but still crisp.

 

3. Add the sauce to the vegetables and cook, stirring, for 2 minutes or

until the sauce thickens and becomes clear.

 

4. Adjust the seasoning.

 

5. Just before serving mix in the tofu. Serve on a bed of brown rice.

 

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