Sweet and Sour Tofu Veggies

Name: Sweet and Sour Tofu Veggies recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Global
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

by Noelia Rojas 2 years ago

4.1 (9)

665.6 kcal

94 g carbs

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