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A salad of sliced cucumber, watercress,
and fresh herbs, dressed in a natural vinaigrette, adds a refreshing
note to the plate.
Sweet & Sour
Reserved pineapple juice from canned pineapple (see below)
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar or white wine vinegar
2 tablespoons honey or maple syrup
2 tablespoons cornstarch
- 1 1/2 tablespoons light olive oil
1 medium onion, chopped
1 medium red bell pepper, cut into 1-inch squares
1 medium green bell pepper, cut into 1-inch squares
8 to 10 slender asparagus stalks, bottoms trimmed, cut into 2-inch
1 (16-ounce) can diced tomatoes
1 (16-ounce) can unsweetened pineapple chunks, drained, juice
1 (16-ounce) tub extra-firm tofu, well drained and finely diced
- Cooked brown rice or other hot cooked
- Combine the ingredients for the sauce
in a small bowl and stir until the cornstarch has dissolved.
Set aside until needed.
- Heat the oil in a stir-fry pan or large
skillet. Add the onion and sauté over medium heat until
golden. Add the green and red bell pepper and the asparagus,
turn up the heat, and stir-fry for 5 minutes. Add the tomatoes
and pineapple chunks continue to stir-fry for 5 minutes longer.
Stir in the tofu and sauce. Cook until the sauce has thickened,
just another 2 to 3 minutes.
- Taste, and if desired, adjust the sweet/sour
balance to your liking with additional honey, vinegar, and/or
soy sauce. Serve at once.
Makes 6 servings.
Recipe Adapted from Vegetarian Express
courtesy of Nava Atlas of "In a Vegetarian Kitchen";