| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Veg01 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Red bell pepper; thinly sliced |
| 1/2 |
c |
Green bell pepper; thinly sliced |
| 1/3 |
c |
Yellow bell pepper; thinly sliced |
| 2 |
ts |
Safflower oil |
| 1 |
tb |
Arrowroot powder |
| 1/2 |
c |
Rice vinegar |
| 1/2 |
c |
Pineapple juice |
| 1/2 |
c |
Lemon juice |
| 1/3 |
c |
Honey |
| 1/2 |
ts |
Herbal salt substitute |
| 1/2 |
ts |
Grated gingerroot |
| 1 |
lb |
Firm tofu |
| 2 |
tb |
Low-sodium soy or tamari sauce |
| 1/4 |
ts |
Cayenne pepper; or to taste |
INSTRUCTIONS
1. In a wok over medium-high heat, saute bell peppers in the safflower oil
until shiny (about 5 minutes).
2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon
juice, honey, salt substitute, and ginger. Pour over peppers and cook,
stirring, until mixture thickens slightly.
3. Cut tofu into thin slices. Add to wok, cover, and steam 3 minutes.
Add soy sauce and cayenne. Toss well and serve.
NOTES : Crunchy, brightly colored bell peppers complement the white cubes
of protein-rich tofu in this entree. The sweet-and-sour sauce is slightly
spicy. The vegetables and tofu can be marinated ahead of time in sesame
oil for added flavor. Cook the dish the night before and reheat for lunch
the next day-it gets better as it sits and the flavors blend.
Recipe by: the California Culinary Academy
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