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Sweet and Sour Tofu Veggies
Sweet and Sour Tofu Veggies
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A vibrant stir-fry with sweet and sour flavors, combining veggies, tofu, and pineapple in a skillet. Quick and delicious, perfect over nutty brown rice.
Ingredients:
  • 3 cups water
  • 1.5 cups long-grain brown rice
  • 1 pound firm tofu
  • 0.25 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
  • 2.25 teaspoons arrowroot powder
  • 2.5 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
Instructions:
  • Bring 2 cups of water to a boil in a saucepan. Add rice, lower heat, and simmer for 30 to 40 minutes until tender and water is absorbed. Transfer to a platter and keep warm.
  • Press the tofu to drain excess water, then cube into 1/2-inch pieces.
  • Combine the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger in a small bowl and whisk until well blended.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion, carrot, green beans, bell pepper, mushrooms, and zucchini. Stir-fry until tender, 3 to 5 minutes.
  • Pour in the pineapple juice mixture, tofu, and pineapple. Stir frequently and simmer until the sauce thickens, around 2 minutes. Serve the vegetable and sauce mixture over the brown rice.

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