Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 I made this tonight and it came out fabulously. This isn't vegan because of egg and honey, but I figured this came out so well, that perhaps someone here would know what to substitute to be able to have this dish be vegan. I'd actually be curious to know what you'd use to substitute for both. Sweet & Sour Tofu >From Paulette Mitchell's " The 15-Minute Vegetarian Gourmet " (modified by me) Sweet & Sour Sauce 1 cup pineapple juice 1/3 cup rice vinegar 2 Tbs soy sauce 2 Tbs cornstarch 3 Tbs tomato paste 2 Tbs honey 1 Tbs minced gingerroot dash of white pepper 2 Tbs oil 2 medium-size carrots, thinly sliced 1 medium-size sweet red pepper, sliced 1 medium-size green bell pepper, sliced 1 medium-size onion, sliced 1 clove garlic, minced 3/4 pound firm tofu, cut into strips 1 large tomato, cut into wedges 1 8-oz can pineapple chunks or tidbits in own juice, drained (1 cup) 2 Tbs toasted sesame seeds Garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig of fresh coriander, optional In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining sauce ingredients. Set aside. I sauteed the tofu to brown it. To do this, whisk 1 egg with 2 Tbs soy milk and seasonings you like. I use pepper, garlic powder and onion powder. Put gluten-free flour on a plate. Dip the tofu strips in the egg wash and then the flour. Brown the tofu in a large skillet or wok with just a bit of oil. This will only take a few minutes. I like the taste of tofu much better this way. When all strips have been browned, put in a small dish until it's time to add this to the stir-fry. In a large skillet or wok, heat the oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp-tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. Serves 4-6 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 I'm filing away.. and saw this one from April 2001... I think it could easily be made vegan.. honey ~ maple syrup, or any other liquid sweetener.. you could even use sugar if you want. egg wash.. I was thinking you could make a flax flurry (tbsp flax meal & 2 or 3 tbsp water... let sit as it thickens.. you could remove the flax if you wanted, or leave it.. that's allvthe changes necessary.. , " Aviva (Lisa) Mandl " <aviva@m...> wrote: > I made this tonight and it came out fabulously. This isn't vegan > because of egg and honey, but I figured this came out so well, that > perhaps someone here would know what to substitute to be able to have > this dish be vegan. I'd actually be curious to know what you'd use to > substitute for both. > > Sweet & Sour Tofu > >From Paulette Mitchell's " The 15-Minute Vegetarian Gourmet " (modified > by me) > > Sweet & Sour Sauce > 1 cup pineapple juice > 1/3 cup rice vinegar > 2 Tbs soy sauce > 2 Tbs cornstarch > 3 Tbs tomato paste > 2 Tbs honey > 1 Tbs minced gingerroot > dash of white pepper > > 2 Tbs oil > 2 medium-size carrots, thinly sliced > 1 medium-size sweet red pepper, sliced > 1 medium-size green bell pepper, sliced > 1 medium-size onion, sliced > 1 clove garlic, minced > 3/4 pound firm tofu, cut into strips > 1 large tomato, cut into wedges > 1 8-oz can pineapple chunks or tidbits in own juice, drained (1 cup) > 2 Tbs toasted sesame seeds > > Garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig > of fresh coriander, optional > > In a small bowl, whisk together pineapple juice, vinegar, and soy > sauce. Add cornstarch, stirring until smooth. Stir in remaining sauce > ingredients. Set aside. > > I sauteed the tofu to brown it. To do this, whisk 1 egg with 2 Tbs soy > milk and seasonings you like. I use pepper, garlic powder and onion > powder. Put gluten-free flour on a plate. Dip the tofu strips in the > egg wash and then the flour. Brown the tofu in a large skillet or wok > with just a bit of oil. This will only take a few minutes. I like the > taste of tofu much better this way. When all strips have been browned, > put in a small dish until it's time to add this to the stir-fry. > > In a large skillet or wok, heat the oil on high. Saute carrots, > peppers, onion, and garlic until carrot is crisp-tender, about 5 > minutes. > > Stir sauce, pour over vegetables, stirring until sauce thickens. Gently > fold in remaining ingredients. Heat through. Serve on hot rice. Top > with garnish. > > Serves 4-6 Quote Link to comment Share on other sites More sharing options...
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