Recipe ~ Sweet and Sour Tofu with Vegetables

[Guest guest]

Here's the recipe to the meal I posted about earlier. It says to serve

immediately over rice, but we've just eaten it on its own...

Enjoy!

Cindi

 

Ingredients:

1 tbls cornstarch

3/4 cup Vegetable Broth or water

3 tbls white wine vinegar

3 tbls sugar

1 tbls ketchup

2 tbls soy sauce or tamari

1/2 tsp ground ginger

1/4 tsp cayenne pepper (optional)

2 tbls vegetable oil

2 cloves garlic, crushed

1 medium onion, thinly sliced

2 medium carrots, cut into matchstick shapes (I used our julienne peeler)

1 green bell pepper, sliced into strips

1 stalk celery, chopped into strips

1/2 cup sliced fresh mushrooms (I don't use mushrooms, but the original recipe

has it)

1 lb tofu, cut into strips

 

Mix the cornstarch with 3 tbls of the broth (or water) in a small cup until

well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce,

ginger, and cayenne pepper; set aside.

 

Heat the oil in a wok or large frying pan over high heat. Stir-fry the

garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.

Add the pepper, celery, and mushrooms, and stir-fry for another 2-3 minutes.

 

Stir the sauce well and add to the vegetables. Cook until the mixture

thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve

immediately over rice.

 

Serves 4-6 (we both had dinner and leftovers for lunch the next day)

Prep: 30 minutes (yea, that sounds about right)