Name: Sweet And Sour Tofu with Cashews
Ingredients: 3/4 lb Firm tofu; Cut into 1-inch cubes; 20 oz Canned pineapple chunks; packed in juice; 1 1/2 c Orange juice; 1 ts Grated orange zest; 2 lg Clov garlic; minced; 1 tb Grated fresh ginger; 2 tb Soy sauce; 1/2 ts Salt; Plus a little more for the stir-fry; 1 tb Honey or sugar; (to taste), up to 2; 2 tb Vinegar; (rice or cider); Crushed red pepper to taste; 2 tb Chinese sesame oil; 1 md Onion; chopped; 1 sm Carrot; in thin slices; 1 sm Bell pepper; Cut into 1-inch pieces; 1 Medium-sized tomato; seeded; Cut into chunks; 3 md Scallions; minced; 3 tb Cornstarch; A few lightly toasted cashews

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Veg01	1	servings

INGREDIENTS

3/4	lb	Firm tofu
		Cut into 1-inch cubes
20	oz	Canned pineapple chunks; packed in juice
1 1/2	c	Orange juice
1	ts	Grated orange zest
2	lg	Clov garlic; minced
1	tb	Grated fresh ginger
2	tb	Soy sauce
1/2	ts	Salt
		Plus a little more for the stir-fry
1	tb	Honey or sugar; (to taste), up to 2
2	tb	Vinegar; (rice or cider)
		Crushed red pepper to taste
2	tb	Chinese sesame oil
1	md	Onion; chopped
1	sm	Carrot; in thin slices
1	sm	Bell pepper
		Cut into 1-inch pieces
1		Medium-sized tomato; seeded
		Cut into chunks
3	md	Scallions; minced
3	tb	Cornstarch
		A few lightly toasted cashews

INSTRUCTIONS

Preparation time: 45 minutes, start to finish Yield: about 4 servings
  TWO NOTES BEFORE YOU BEGIN:
Don't forget to start cooking some rice about 20 minutes in advance of
beginning the stir-fry. If you boil the tofu cubes for about 10 minutes
(you can do this way ahead), and then drain them, they will have a firmer
texture.
1) Drain all the liquid from the can of pineapple into a 3- or 4-cup
capacity measuring cup. Add enough orange juice to make 2 1/2 cups. Set
aside the pineapple chunks.
2) Add orange zest, garlic, ginger, soy sauce, salt, honey or sugar,
vinegar, and crushed red pepper to the juice, and whisk. Set aside, leaving
the whisk in there.
3) Heat the wok and add the oil. Cook the onion, salted lightly, for 5
minutes. Add bell pepper and carrot, salt lightly again, and cook 5
minutes. Add tofu, tomato, pineapple chunks, and scallions.
4) Meanwhile, place the cornstarch in a small bowl. Pour a little of the
pineapple-orange mixture into the cornstarch and whisk until dissolved.
Whisk this back into the juice mixture.
5) Turn heat to high and pour the juice-cornstarch mix into the stir-fry.
Cook and stir-fry over high heat until the sauce thickens and everything is
nicely coated.
6) Serve over rice, topped with a generous handful of toasted cashews.
www.molliekatzen.com 2/99
Recipe by: Adapted from "The Enchanted Broccoli Forest"
Converted by MM_Buster v2.0l.

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