Anonymous Recipe · Sweet and Sour Tofu Veggies

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

Cooking 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

• calories665.6
• carbohydrateContent94 g
• fatContent22.8 g
• fiberContent9.5 g
• proteinContent28.6 g
• saturatedFatContent3.3 g
• sodiumContent631.8 mg
• sugarContent25.3 g