Sweet and Sour Tofu
1 block extra firm tofu, frozen, thawed, and drained
1/2 cup soy sauce (low sodium, if available)
1/4 cup rice wine vinegar
1 tablespoon rice wine (optional)
1 cup pineapple juice from one-pound can of diced pineapple (reserve pineapple)
1 tablespoon liquid sweetener of choice
black pepper to taste
1 red bell pepper
1 crown broccoli florettes
1 clove garlic
1/2 yellow onion, diced
about 1/2 cup sugar snap peas or snow peas
1 tablespoon corn starch, plus one tablespoon (separate)
oil for frying
The night before (or the morning of), mix the soy sauce, vinegar, wine, pineapple juice, sweetener, and black pepper thoroughly; add tofu, and leave in fridge to marinate at least 3 hours or longer.
When ready to make, squeeze out as much marinate from the tofu and add to the plastic bag (do not discard marinate). Toss tofu with one tablespoon of corn starch until thoroughly coated, and fry in either a large saucepan or a wok. Remove tofu once fried and discard frying oil. Add remaining tablespoon of corn starch to the marinate.
Add garlic and onion to the wok and fry until fragrant. Add bell pepper, peas, broccoli, pineapple chunks, and tofu, and stir-fry until vegetables are desired texture. Add the marinate, stirring vigorously, until it forms a sauce. Serve over brown rice or noodles.
SO HOW'D IT GO?
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