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Sweet and Sour Tofu Veggies

By: jen

"Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!"

Rate/Review | Read Reviews (8)

What to Drink?
	Sauvignon Blanc
	Beer

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 cups water
1 1/2 cups long-grain brown rice
1 pound firm tofu
1/4 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 1/4 teaspoons arrowroot powder
2 1/2 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

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.
Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
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.
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.