A salad of sliced cucumber, watercress,
and fresh herbs, dressed in a natural vinaigrette, adds a refreshing
note to the plate.
Sweet &
Sour Stir-Fried Vegetables
Sauce:
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
lengths
16-ounce can diced tomatoes
16-ounce can unsweetened pineapple chunks, drained, juice reserved
16-ounce tub extra-firm tofu, well drained and finely diced
Cooked brown rice or other
hot cooked grain
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.
