Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 298.5
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 448.6 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 5.8 g
- Protein: 18.5 g
View full nutritional breakdown of Sweet and Sour Tofu calories by ingredient
Sweet and Sour Tofu
Submitted by: LAURAJK90Introduction
This is a great recipe from the New Vegetarian Cuisine Cookbook. Linda Rosensweig, the author, comments on this recipe with her statement , "Sweet and sour is a combination often associated with Chinese cooking. In this dish, I keep the tofu firm and crisp by stir-frying it first and briefly reheating it toward the end of the cooking time." I have made minor ingredient alterations, such as onions instead of peppers, and adding bamboo shoots. I also prefer to marinade the tofu overnight, or at least for 30 minutes before cooking. This is a great recipe from the New Vegetarian Cuisine Cookbook. Linda Rosensweig, the author, comments on this recipe with her statement , "Sweet and sour is a combination often associated with Chinese cooking. In this dish, I keep the tofu firm and crisp by stir-frying it first and briefly reheating it toward the end of the cooking time." I have made minor ingredient alterations, such as onions instead of peppers, and adding bamboo shoots. I also prefer to marinade the tofu overnight, or at least for 30 minutes before cooking.Number of Servings: 4
Ingredients
-
12 Oz.. Firm Tofu, well drained and squeezed dry between paper towels
1 T. Canola Oil
2 C. Separated Brocolli Florets
2 C. Sliced Red Onion
1/2 C Bamboo Shoots
2 Garlic Cloves, minced
1 C O Organics Vegetable Broth
1/4 C. Tomato Sauce
2 T. Chopped Fresh Flat-leaf Parsley
1 T. Rice Vinegar
2 T. Mr. Yoshida's Marinade&Cooking Sauce
3 tsp. Brown Sugar
1 T. Cornstarch
1 T water
6 Pineapple rings, fresh, or canned. Drain liquid, if from can, and cut into chunks. If fresh cut into chunks to make 1.5 C
Directions
Cut the tofu into 1" cubes, set in bowl with 1 T. Mr. Yoshida's to marinade for at least 30 min.
In a large non stick frying pan, or wok over medium-high heat, warm the oil. Add the tofu. Cook, turning frequently, for 4-5 minutes, or until golden. Remove from the pan and set aside.
Add the broccoli, bamboo shoots, onions, and garlic to the pan. Stir fry for 5-7 minutes, or until tender. Stir in the broth, tomato sauce, parsley, vinegar, the remaining 1T Mr. Yoshidas, and the brown sugar.
In a cup, dissolve the cornstarch in the water. Add to the pan; stir well and bring to a boil. Reduce the heat to low. Stir in the tofu and pineapple; cook, stirring to coat evenly, for 5 minutes to blend the flavors.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAJK90.
In a large non stick frying pan, or wok over medium-high heat, warm the oil. Add the tofu. Cook, turning frequently, for 4-5 minutes, or until golden. Remove from the pan and set aside.
Add the broccoli, bamboo shoots, onions, and garlic to the pan. Stir fry for 5-7 minutes, or until tender. Stir in the broth, tomato sauce, parsley, vinegar, the remaining 1T Mr. Yoshidas, and the brown sugar.
In a cup, dissolve the cornstarch in the water. Add to the pan; stir well and bring to a boil. Reduce the heat to low. Stir in the tofu and pineapple; cook, stirring to coat evenly, for 5 minutes to blend the flavors.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAJK90.
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