Sweet and Sour Tofu Veggies

Sweet and Sour Tofu Veggies

by Noelia Rojas 1 year ago
4.1 (9)
665.6 kcal
94 g carbs
Description

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

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
  1. 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.
  2. 2. Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. 3. In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 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.
  5. 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.
Nutrition Facts
serving: 4 servings
calories: 665.6 kcal
carbohydrates: 94 g
protein: 28.6 g
saturated fat: 3.3 g
sodium: 631.8 mg
fiber: 9.5 g
sugar: 25.3 g