Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

Tofu stars in this sweet and sassy vegetarian stir-fry.

Prep Time

20

Minutes

Total Time

2:30

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
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.
Success
To reheat leftover rice and restore its fluffy tenderness, stir in 1 to 2 tablespoons water and heat in a covered saucepan.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 480 mg;
  • Total Carbohydrate 69 g
    • (Dietary Fiber 3 g,
  • Protein 17 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Fruit;
    • 2 Vegetable;
    • 1/2 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.