Sweet And Sour Vegetables With Tofu

Recipe Ingredients

1 lb	454g / 16oz	Tofu cakes
6 tablespoons	90ml	Distilled white vinegar
1/4 cup	40g / 1.4oz	(firmly packed) Brown sugar or honey
1/4 cup	59ml	Tomato paste or ketchup
3 tablespoons	45ml	Tamari soy sauce
1 1/2 teaspoons	7.5ml	Grated fresh ginger root
3 tablespoons	45ml	Vegetable oil
3 cups	187g / 6.6oz	Thinly-sliced onion
2 cups	220g / 7.8oz	Carrots - peeled, and (medium)
		Diagonally sliced 1/4" thick
1 tablespoon	15ml	Grated fresh ginger root
1/2 lb	227g / 8oz	Green beans - cut in 3" pieces
1 lb	454g / 16oz	Sweet red or green pepper - sliced lengthwise (large)
4 cups	948ml	Sliced mushrooms
4 cups	948ml	Thinly-sliced zucchini
3/4 cup	177ml	Pineapple chunks, fresh or drained canned
1 tablespoon	15ml	Cornstarch - dissolved in
1/2 cup	118ml	Pineapple juice, vegetable stock, or water
2		Green onions - thinly sliced

Recipe Instructions

Prepare tofu (see note below). In a small bowl, stir together, brown sugar, tomato paste, soy sauce, and ginger root. Set aside.

Heat oil in wok. Add onion and stir-fry over medium-high heat until translucent. Add carrots and ginger root and continue cooking, stirring, for 3 to 4 minutes. Add green beans and cook 2 minutes longer. Add peppers and cook 2 more minutes. Stir in mushrooms and zucchini.

Reduce heat to medium-low. Cover wok and cook, stirring occasionally, until vegetables are tender-crisp, about 7 minutes. Stir in pineapple chunks, tofu, tomato paste mixture, and dissolved cornstarch. Bring to boiling. Lower heat and simmer, stirring gently, for 3 to 4 minutes or until thickened slightly. Top with sliced green onions. This recipe is good served over rice or noodles.

NOTE: To press tofu, place cakes between 2 flat plates or baking sheets. Weight top with bowl of water, stack of plates, or heavy can. The sides of the cakes of tofu should bulge a little, but not split. Let stand for at least 30 minutes; remove cakes and discard water.

Serving size is 1/6 of recipe.

Content per Serving:

total fat .. 11.0 g cholesterol .. 0 mg calories .. 275

saturated fat .. 0.6 g carbohydrate .. 39 g protein .. 11 g

Source:
THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by Carol Hodrick

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