| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
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.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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