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Sweet and Sour Stir Fry
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Sweet and sassy tofu stir-fry for vegetarians.
Ingredients:
  • 1/4 cup water
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
  • 3/4 pound firm tofu, cut into 1-inch cubes
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon sesame oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium carrots, sliced (1 cup)
  • 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
  • 4 cups hot cooked rice
  • Sunflower nuts, if desired
Instructions:
  • Combine 1/4 cup water, vinegar, honey, soy sauce, ginger, and pineapple juice in a bowl. Place tofu in a small glass or plastic bowl and pour the juice mixture over it. Gently toss the tofu to coat. Cover and refrigerate for 1 to 2 hours.
  • Take the tofu out of the marinade and set aside the marinade. Mix cornstarch with 2 tablespoons of water until dissolved.
  • In a wok or 12-inch skillet over medium-high heat, sauté the onion and carrots in sesame oil until crisp-tender, about 3 minutes. Then add pineapple, tofu, and bell pepper, and stir-fry gently for 2 minutes.
  • Combine cornstarch mixture with reserved marinade and pour into a wok. Cook for 2 minutes, stirring occasionally. Then, cover and cook for an additional 2 minutes over low heat. Serve the dish over rice and sprinkle with nuts before serving.

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