Sweet and Sour Tofu with Pineapple
1/3 cup vegetable broth
1 tbsp soy sauce
2 tsp sesame oil
2 tbsp rice vinegar
2 tbsp ketchup
1 tbsp sugar, maple syrup or honey
2 tsp plus ¼ cup cornstarch
1 egg white
1 tbsp water
3 tbsp oil
1 block firm or extra firm tofu (350 gm package), cut into cubes
1 pepper, thinly sliced or cut into small bite size chunks
2 to 3 green onions, chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
1 cup cubed pineapple
cooked brown rice
In a small bowl mix together the vegetable broth, soy sauce, sesame oil, rice vinegar, ketchup, sugar and 2 tsp cornstarch. Set aside.
In a separate bowl mix the egg white and tablespoon of water. Add the tofu cubes and toss to coat. Stir in the ¼ cup of cornstarch and mix well.
Heat 2 tbsp in a wok or large frying pan over medium high heat. Add the tofu and cook until golden on all sides. This will take about 6 plus minutes. Remove the tofu from the pan and set aside in a bowl.
Add the 1 tbsp oil to the pan and add the pepper, onions, garlic and ginger. Cook for 2 to 3 minutes stirring often. Pour in the sauce and cook until slightly thickened, about 45 seconds. Add the tofu and pineapple and cook for about 2 to 3 minutes. Stir often. Serve with brown rice. Serves 4.
Adapted from Alive Magazine, October 2011.