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Sweet & Sour Tofu Recipe
|Cooked rice||6 Cup (96 tbs) (Fresh)|
|Blanched whole almonds||1⁄2 Cup (8 tbs)|
|Cubed firm tofu||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Onion||1 Medium, chopped|
|Green bell pepper||1 Medium, cut into chunks|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned pineapple chunks in juice||1 Cup (16 tbs), juice reserved|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Pineapple juice||1⁄4 Cup (4 tbs) (Reserved)|
|Brown sugar||2 Tablespoon|
|Tamari sauce/Soy sauce||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2710 Calories from Fat 683
% Daily Value*
Total Fat 80 g122.7%
Saturated Fat 9 g44.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1662.7 mg69.3%
Total Carbohydrates 437 g145.7%
Dietary Fiber 20.6 g82.4%
Sugars 81 g
Protein 70 g139.6%
Vitamin A 11.7% Vitamin C 322.4%
Calcium 70.1% Iron 131.6%
*Based on a 2000 Calorie diet
Toast almonds in oven at 350° F. for 5 to 10 minutes until just golden brown. Remove from oven and set aside.
In a large skillet, saute tofu in vegetable oil and tamari or soy sauce until browned. Add onion and saute until onion is softened. Stir in green pepper and mushrooms. Saute for 1 minute. Drain pineapple, reserving 1/4 cup juice for sauce. Add pineapple and toasted almonds to skillet. Remove from heat.
Sauce: In a small bowl, combine lemon juice and reserved pineapple juice with cornstarch, stirring until smooth. Stir in remaining sauce ingredients. Pour sauce over tofu.
Return skillet to stove and cook over medium heat, stirring constantly, until mixture has thickened.
Serve hot over rice.