Sweet and Sour Tofu and Vegetables

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* Exported from MasterCook *

 

Sweet and Sour Tofu and Vegetables

 

Recipe By :Vibrant Life March/April 2001

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes Tofu & Soy

 

 

Amount Measure Ingredient -- Preparation Method

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

1 pound tofu

2 packages george washington broth

2 cups water

 

sauce of:

2 tablespoons cornstarch

1 cup pineapple juice

2 tablespoons soy sauce

1/3 cup lemon juice

1/3 cup honey

1/4 teaspoon garlic powder

 

stir-fry of:

2 one-pound packages of frozen vegetables

(mix of broccoli -- red pepper,

onion -- mushrooms)

1 green bell pepper -- chopped

1/2 onion -- chopped

2 tablespoons olive oil

1 small can of pineapple chunks

1/4 cup slivered almonds

 

Freeze tofu overnight; texture will resemble meat. Thaw, drain, and cube. In a

medium saucepan, boil G. Washington broth, water, and tofu cubes. In another

saucepan, dissolve cornstarch in cold pineapple juice. Bring to a boil; use a

whisk to avoid lumps. When sauce is clear and slightly thickened, add soy

sauce, lemon juice, honey, and garlic powder. In a large frypan, stir-fry all

vegetables in oil until crispy tender. Add tofu, sauce, and pineapple, and heat

through. Serve on a bed or rice. Sprinkle almonds over the top just before

serving.

 

Serves: 10. Calories per serving: 175

 

S(Mailing Lists):

" " bml/lmel " <bmlehman on 26 Feb 2001 "

 

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Per Serving (excluding unknown items): 1435 Calories; 68g Fat (40.1% calories

from fat); 49g Protein; 180g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

2121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 3 Vegetable; 2 1/2

Fruit; 10 1/2 Fat; 6 1/2 Other Carbohydrates.

 

NOTES : Posted to SDA-Veg-Recipes

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

 

 

 

 

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