| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable, Tofu, Stirfry |
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 |
Vegetable oil |
| 1 |
tb |
Arrowroot powder |
| 1/2 |
c |
Rice vinegar |
| 1/2 |
c |
Pineapple juice |
| 1/2 |
c |
Fresh lemon juice |
| 1/3 |
c |
Honey |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ginger, grated |
| 14 |
oz |
Firm tofu, sliced and pressed |
| 2 |
tb |
Soy sauce, or tamari |
| 1/4 |
ts |
Cayenne pepper, to taste |
INSTRUCTIONS
Prep: Slice tofu into 1-inch slab. Press and drain about 30 minutes. Cut
each slab into thirds (six pieces in all).
1. In a wok over medium-high heat, toss bell peppers in oil until lightly
cooked (about 5 minutes).
2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon
juice, honey, salt, and ginger. Pour over peppers and cook at medium heat,
stirring, just until mixture thickens slightly.
3. Add tofu to wok, cover, and steam 3 minutes. Add soy sauce and cayenne
to taste. Toss well and serve. 201 CALS, 7.4 G FAT, 29.9% CFF
Tips * Marinate the vegetables in the sauce from step 2, omitting the
arrowroot. Drain well then stir fry; mix arrow root with the reserved
marinade. * Arrowroot powder thickens at a lower temperature than flour or
cornstarch. Cornstarch may be substituted. * Frozen bell pepper strips
should be thawed and patted dry. * Pineapple may be replaced with other
fruit juice including apple, white grape,and orange.
Cole's World Cuisine: Cooking Companion Series ISBN 564268071 (paper)
Edited by phannema@wizard.ucr.edu on Mar 27, 1997
Recipe by: Cole's Vegetarian Gourmet (1995) Posted to Digest
eat-lf.v097.n083 by PATh <phannema@wizard.ucr.edu> on Mar 27, 1997
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