Sweet And Sour Stir-Fried Vegetables

Recipe Ingredients

		Sauce
3/4 cup	177ml	Reserved juice from canned pineapple
3 tablespoons	45ml	Rice vinegar
		= (or white-wine vinegar)
2 tablespoons	30ml	Cornstarch or arrowroot
2 tablespoons	30ml	Honey
		= (or brown-rice syrup)
2 tablespoons	30ml	Soy sauce
		Stir Fry
1 1/2 tablespoons	22ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Red bell pepper - cut 1" squares (medium)
1 tablespoon	15ml	Green bell pepper - cut 1" squares (medium)
8		Slender asparagus stalks - (to 10) - tough ends trimmed,
		Cut into 2" pieces
1		Diced tomatoes - (14 1/2 oz)
1		Unsweetened pineapple chunks - (16 oz) - drained, and
		Juice reserved for sauce
8 oz	227g	Extra-firm tofu - well drained, diced

Recipe Instructions

To make sauce, in small bowl, stir together all sauce ingredients until cornstarch has dissolved. Set aside.

In wok or large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden, about 8 minutes.

Add bell peppers and asparagus, increase heat to medium-high and stir-fry 5 minutes. Add tomatoes (with liquid) and pineapple chunks, and stir-fry 5 minutes.

Stir in tofu and reserved sauce and cook, stirring until mixture has thickened slightly, 2 to 3 minutes. Taste and adjust flavor with additional honey, vinegar and/or soy sauce. Serve immediately.

This recipe yields 6 servings.

Per Per Serving: 190 Cal; 7g Prot; 6g Total Fat (1 Sat. Fat); 30g Carb.; 0mg Chol; 440mg Sod.; 4g Fiber.

Source:
Vegetarian Times, June 2002

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