Sweet and Sour Tofu Veggies Recipe

Ingredients <br>- 3 cups water <br>- 1 ½ cups long-grain brown rice <br>- 1 pound firm tofu <br>- ¼ cup unsweetened pineapple juice <br>- 2 tablespoons fresh lemon juice <br>- 2 tablespoons ketchup <br>- 2 tablespoons real maple syrup <br>- 2 tablespoons tamari <br>- 1 tablespoon dark sesame oil <br>- 2 ¼ teaspoons arrowroot powder <br>- 2 ½ teaspoons grated fresh ginger root <br>- 2 tablespoons vegetable oil <br>- 1 onion, thinly sliced <br>- 1 carrots, sliced diagonally <br>- 4 ounces fresh green beans, cut into 1-inch lengths <br>- 1 large chopped red bell pepper <br>- 8 ounces fresh mushrooms, sliced <br>- 1 zucchini, cut into 1/2-inch slices <br>- 1 cup pineapple chunks <br><p></p>Directions <br>step 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. <br>step 2: Remove excess water from the tofu, and then cut it into 1/2-inch cubes. <br>step 3: In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together. <br>step 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. <br>step 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. <br>

Ingredients
- 3 cups water
- 1 ½ cups long-grain brown rice
- 1 pound firm tofu
- ¼ 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 ¼ teaspoons arrowroot powder
- 2 ½ 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
step 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.
step 2: Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
step 3: In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
step 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.
step 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.

Mastodon Share