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Sweet and Sour Tofu

By Cole :: October 24, 2004 @ 12:35 PM

• 1 lb firm tofu, cut in 3/4-inch cubes
• 1 cup soy ginger sauce (regular soy fine)
• 1 TB canola oil
• 2 pieces celery, thinly sliced at an angle
• 1 red bell pepper, cut in 3/4-inch pieces
• 1 green bell pepper, cut in 3/4-inch pieces
• 2 cup fresh pineapple, cut in 3/4-inch pieces
• 1 TB rice wine vinegar
• 2 TB chopped cilantro
• 2 green onions, thinly sliced at an angle

Gently toss tofu cubes in 1/4 cup Soy Ginger Sauce; set aside. Prepare remaining ingredients. Heat canola oil over medium-high heat in a large skillet. Brown tofu. Remove tofu from pan, set aside. Return pan to stove, sauté celery and bell peppers 4 minutes. Add pineapple and sauté 2 minutes. Reduce heat to medium-low heat. Add 3/4 cup soy ginger sauce, rice wine vinegar, cilantro and green onions; combine. Gently stir in tofu; heat through.

Per serving (7 oz): 178 calories; 9 g protein; 21 g carbohydrates; 7 g fat; 274 mg sodium
Exchanges: 1 lean meat, 1 vegetable, 1 fruit, 1 fat

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