Sweet-And-Sour Tofu Vegetable |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I found this recipe in The Higher Taste A Guide To Gourmet Vegetarian Cooking and A Karma-Free Diet. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 cup orange juice |
1/2 cup apple juice |
1/4 cup lemon juice |
2 tablespoons turbinado sugar |
2 tablespoons cornstarch |
1/2 lb firm tofu (cut in 1-inch cubes) |
2 cups oil |
3 tablespoons ghee or 3 tablespoons oil |
1 tablespoon grated fresh ginger |
1/4 teaspoon hing |
1 large green pepper, cut in 1/2-inch wide strips |
2 medium carrots, cut in 2-inch sticks |
2 medium zucchini |
1/4 lb chinese pea pod, ends removed |
1 cup pineapple chunk (fresh or canned in unsweet juice) |
1/3 cup water |
3 tablespoons soy sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon sesame oil |
Directions:
1. Combine orange, apple, and lemon juices, turbinado sugar, cornstarch in a small bowl. Set aside.
2. Cut zucchini lengthwise in half, then slice in pieces 1/2-inch wide.
3. Heat 3 tablespoons oil in wok over medium heat, add ginger and hing. Fry for 30 seconds, then add pepper strips. After 2 minutes add carrots, zucchini, and pea pods, and stir fry for 3 minutes longer. Add water, soy sauce, salt, pepper, and pineapple chunks, if fresh. Cover and simmer for 8 minutes or just until vegetables are slightly tender.
4. Stir in fried tofu cubes and juice mixture. If canned fruit is being used it should also be added at this time. Stirring gently, cook until the sauce thickens, about 3 minutes. Remove from heat, stir in sesame oil, and serve immediately.
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