Monday, March 3, 2008

Sweet & Sour Tofu over Rice

Source: Giant Book of Tofu Cooking
Makes 6 servings

2 cups brown rice (uncooked)
sesame oil for frying
14 ounces firm tofu (drained, pressed, & cubed)
½ cup slivered onion
2 cloves garlic, chopped
1 small green pepper, cut into strips
2 celery stalks, sliced diagonally
½ cup sliced mushrooms
½ cup snow peas

2 TB cornstarch
2 TB rice vinegar
2 TB lemon juice
2 TB sesame oil
2 TB maple syrup
¼ cup tamari
2 tsp grated ginger, divided
2 tsp Dijon mustard
1 tsp minced garlic
¼ tsp red pepper flakes
1 cup canned pineapple chunks in juice

1. In pot, place rice in 4 cups water; bring to boil, reduce heat, cover & simmer 45 minutes.
2. Meanwhile, heat oil in large skillet & fry tofu until lightly browned; remove from skillet.
3. Heat oil in same skillet; saute onion & garlic; add green pepper, mushrooms, celery, snow peas, & 1 tsp ginger; saute all together
4. Place cornstarch in large liquid measuring cup; whisk in rice vinegar. Whisk in lemon juice & sesame oil. Stir in the rest of the sauce ingredients. Stir sauce into veggies & simmer until the mixture is thickened & heated through (stirring often). Gently fold in tofu. Serve over cooked rice.

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