Sweet and Sour Tofu Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious! Ingredients:
3 cups water |
1 1/2 cups long-grain brown rice |
1 pound firm tofu |
1/4 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 1/4 teaspoons arrowroot powder |
2 1/2 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 |
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.
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