| 1/4 | cup water |
| 1 | tablespoon cider vinegar |
| 1 | tablespoon honey |
| 2 | tablespoons soy sauce |
| 1/2 | teaspoon ground ginger |
| 1 | can (8 ounces) pineapple chunks in juice, drained and juice reserved |
| 3/4 | pound firm tofu, cut into 1-inch cubes |
| 2 | teaspoons cornstarch |
| 2 | tablespoons cold water |
| 1 | tablespoon sesame oil |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | medium carrots, sliced (1 cup) |
| 1 | medium green bell pepper, cut into 1-inch pieces (1 cup) |
| 4 | cups hot cooked rice |
| Sunflower nuts, if desired |
Serve with...
Tofu Hot-and-Sour Soup
Total Time:
35 min
| 1. | Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours. |
| 2. | Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water. |
| 3. | Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes. |
| 4. | Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts. |
|
| Tofu is sold in blocks or cakes in three textures: soft, firm and extra-firm. Look for it in sealed packages in the refrigerator section of the supermarket. |
|
| To reheat leftover rice and restore its fluffy tenderness, stir in 1 to 2 tablespoons water and heat in a covered saucepan. |
Nutrition Information:
420 ( 90 ); 10 g ( 2 g); 0mg; 480 mg; 69 g ( 3 g); 17 g 100 %; 30 %; 22 %; 24 % 3 ; 1 ; 2 ; 1/2 ; 1