Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Saturday, February 26, 2011

Sweet and Sour Tofu and Vegetables


SWEET AND SOUR TOFU AND VEGETABLES is a quick and easy dish to prepare that is colorful and filling, served with rice and some greens. This dish served five.

Use a rice cooker to cook up two cups of jasmine rice with four cups of water, with a bunch of chopped collards in the steamer above.

In a bowl mix together two tablespoons of organic corn starch in two tablespoons of water, adding most of a fifteen ounce can of organic pineapple chunks and juice. I let the boys drink and eat some of it. Also, I only had rings, so I chopped them up.

Add another quarter cup of water, a tablespoon of apple cider vinegar, a teaspoon of agave syrup or some other sweetener, two tablespoons of tamari soy sauce, half a teaspoon ginger powder, and a touch of red pepper. Mix this all together.

Chop up a medium onion and saute it in one tablespoon olive oil and one tablespoon toasted sesame oil. Thinly slice a carrot into small pieces and add that in with the onion. If there are any other vegetables you'd like to add, go ahead. I had a small container of green beans and corn, so I threw that in. Broccoli would be good, and then you could forgo the greens.

Cube a block of tofu and add it in with a sprinkle of salt.

As soon as the carrots are soft enough -- which shouldn't take long if you sliced them thinly -- add in the bowl of liquid and pineapple chunks. Stir it until slightly thickened, and then serve it over the rice, with greens on the side.

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