Sweet & Sour Tofu
|Cooked rice||6 Cup (96 tbs) (Fresh)|
|Blanched whole almonds||1⁄2 Cup (8 tbs)|
|Cubed firm tofu||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Onion||1 Medium, chopped|
|Green bell pepper||1 Medium, cut into chunks|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned pineapple chunks in juice||1 Cup (16 tbs), juice reserved|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Pineapple juice||1⁄4 Cup (4 tbs) (Reserved)|
|Brown sugar||2 Tablespoon|
|Tamari sauce/Soy sauce||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
Prepare rice according to package instructions and set aside.
Toast almonds in oven at 350° F. for 5 to 10 minutes until just golden brown. Remove from oven and set aside.
In a large skillet, saute tofu in vegetable oil and tamari or soy sauce until browned. Add onion and saute until onion is softened. Stir in green pepper and mushrooms. Saute for 1 minute. Drain pineapple, reserving 1/4 cup juice for sauce. Add pineapple and toasted almonds to skillet. Remove from heat.
Sauce: In a small bowl, combine lemon juice and reserved pineapple juice with cornstarch, stirring until smooth. Stir in remaining sauce ingredients. Pour sauce over tofu.
Return skillet to stove and cook over medium heat, stirring constantly, until mixture has thickened.
Serve hot over rice.