Sweet and Sour Tofu Veggies recipe

All Recipes World Cuisine Recipes Asian

Ingredients

3 cups water
1 ½ cups long-grain brown rice
1 pound firm tofu
¼ cup unsweetened pineapple juice
2 tablespoons fresh lemon juice
2 tablespoons ketchup
2 tablespoons real maple syrup
2 tablespoons tamari
1 tablespoon dark sesame oil
2 ¼ teaspoons arrowroot powder
2 ½ teaspoons grated fresh ginger root
2 tablespoons vegetable oil
1 onion, thinly sliced
1 carrots, sliced diagonally
4 ounces fresh green beans, cut into 1-inch lengths
1 large chopped red bell pepper
8 ounces fresh mushrooms, sliced
1 zucchini, cut into 1/2-inch slices
1 cup pineapple chunks

Nutrition Info

665.6 calories
carbohydrate: 94 g
cholesterol: : -
fat: 22.8 g
fiber: 9.5 g
protein: 28.6 g
saturatedFat: 3.3 g
servingSize: -
sodium: 631.8 mg
sugar: 25.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.

  2. Remove excess water from the tofu, and then cut it into 1/2-inch cubes.

  3. In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.

  4. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.

  5. Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

Recipe Yield

4 servings

Recipe Note

Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!

Do you like the recipe? Share this tasty recipe!