Pineapple-Maple Sweet Sour Tofu
Recipe: #6354
August 31, 2012
Categories: Tofu/Soy, Onions, Peppers, Wok/Stir-Fry, Vegetarian, Zucchini, more
"I really don't care for tofu when it's just cubed and heated in a sauce. Frying the tofu in a very small amount of oil until it is golden on each side is the key to making it more meat-like. I hope you agree..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (295.5 g)
- Calories 294.7
- Total Fat - 15.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 2.4 mg
- Sodium - 266.4 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 2.8 g
- Sugars - 13.2 g
- Protein - 14.5 g
- Calcium - 375.5 mg
- Iron - 2.8 mg
- Vitamin C - 24 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain tofu and wrap in paper towels, pressing out excess moisture. Cut into 1/2 - 1 inch cubes. Fry in small amount of olive oil (2 tablespoons) until a golden brown crust forms on each side of the cube. Be patient - you probably need to allow at least 15 minutes for this.
Step 2
While the tofu is frying, combine all sauce ingredients (pineapple juice through grated ginger). Set aside. When tofu is finished frying, remove from skillet and drain on paper towels.
Step 3
Stir fry prepped veggies, adding more oil to the skillet if needed. When veggies are tender, return the tofu to the skillet with the pineapple and the sauce mixture. The sauce will thicken quickly, so be prepared to add up to an additional 1/2 cup liquid or until the sauce is the desired thickness.
Step 4
Serve over rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
