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Sweet & Sour Tofu

Veggie.Lover's picture
Ingredients
  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
For sauce
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Pineapple juice 1⁄4 Cup (4 tbs) (Reserved)
  Cornstarch 1 Tablespoon
  Brown sugar 2 Tablespoon
  Tamari sauce/Soy sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Apple cider vinegar 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Method: 
Toasted
Restriction: 
Vegetarian
Ingredient: 
Tofu
Preparation Time: 
5 Minutes

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