Sweet and Sour Tofu Pepper Saute

Title:
Sweet and Sour Tofu Pepper Saute

Yield:
6 Servings

Categories:
Vegetables,
Tofu,
Stirfry




Ingredients:





     1 c  Red bell pepper, thinly


          -sliced


   1/2 c  Green bell pepper, thinly


          -sliced


   1/3 c  Yellow bell pepper, thinly


          -sliced


     2 ts Vegetable oil


     1 tb Arrowroot powder


   1/2 c  Rice vinegar


   1/2 c  Pineapple juice


   1/2 c  Fresh lemon juice


   1/3 c  Honey


   1/2 ts Salt


   1/2 ts Fresh ginger, grated


    14 oz Firm tofu, sliced and


          -pressed


     2 tb Soy sauce, or tamari


   1/4 ts Cayenne pepper, to taste






 Prep: Slice tofu into 1-inch slab. Press and drain about 30 minutes. Cut


 each slab into thirds (six pieces in all).


 


 1. In a wok over medium-high heat, toss bell peppers in oil until lightly


 cooked (about 5 minutes).


 


 2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon


 juice, honey, salt, and ginger. Pour over peppers and cook at medium heat,


 stirring, just until mixture thickens slightly.


 


 3. Add tofu to wok, cover, and steam 3 minutes. Add soy sauce and cayenne


 to taste. Toss well and serve. 201 CALS, 7.4 G FAT, 29.9% CFF


 


 Tips * Marinate the vegetables in the sauce from step 2, omitting the


 arrowroot. Drain well then stir fry; mix arrow root with the reserved


 marinade. * Arrowroot powder thickens at a lower temperature than flour or


 cornstarch. Cornstarch may be substituted. * Frozen bell pepper strips


 should be thawed and patted dry. * Pineapple may be replaced with other


 fruit juice including apple, white grape,and orange.


 


 Cole's World Cuisine: Cooking Companion Series ISBN 564268071 (paper)


 Edited by phannema@wizard.ucr.edu on Mar 27, 1997


 


 Recipe by: Cole's Vegetarian Gourmet (1995) Posted to Digest


 eat-lf.v097.n083 by PATh 
on Mar 27, 1997