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Sweet and Sour Tofu with Vegetables Recipe

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Ingredients

  • 1 14-oz Block Medium Firm Tofu
  • 3 tbsp canola oil, or any other neutral oil for cooking
  • 3 cloves garlic, minced­­­
  • ½ tsp fresh ginger, grated
  • 2/3 cup fresh pineapple chunks
  • 2 cups red bell pepper, cubed (~ 1 medium red bell pepper)
  • 1 ½ cups broccoli florets (~1 medium head of broccoli)
  • ½ white onion, cubed
  • 8 cremini mushrooms (or white button mushrooms), de-stemmed and quartered or halved depending on the size of mushrooms
  • 3 small “heads” bok choy, rinsed trimmed and cut into bite-sized pieces
  • 2 green onions, chopped finely
  • Brown rice, cooked (1/4 cup per serving)
  • ¼ cup lemon juice
  • ¼ cup soy sauce (gluten-free option: use San-J Tamari Sauce)
  • ¼ cup honey (or another sweetener of choice)
  • 2 tsp chili sauce (such as Huy Fong Chili Sauce)
  • 2 tsp white sugar, granulated
  • 2 tsp corn starch
  • 4 tbsp water
  • The Directions
  • Sweet and Sour Tofu with Vegetables
  • Nutritional Info Per Serving: 253.3 Calories, 10.7g Fat (1.2g Saturated), 671.9mg Sodium, 33.8g Carbs, 5.3g Fiber, 17.1g Sugar, 11.3g Protein
  • Ingredients
  • 1 14-oz Block Medium Firm Tofu
  • 3 tbsp canola oil, or any other neutral oil for cooking
  • 3 cloves garlic, minced­­­
  • ½ tsp fresh ginger, grated
  • 2/3 cup fresh pineapple chunks
  • 2 cups red bell pepper, cubed (~ 1 medium red bell pepper)
  • 1 ½ cups broccoli florets (~1 medium head of broccoli)
  • ½ white onion, cubed
  • 8 cremini mushrooms (or white button mushrooms), de-stemmed and quartered or halved depending on the size of mushrooms
  • 3 small “heads” bok choy, rinsed trimmed and cut into bite-sized pieces
  • 2 green onions, chopped finely
  • Brown rice, cooked (1/4 cup per serving)
  • ¼ cup lemon juice
  • ¼ cup soy sauce (gluten-free option: use San-J Tamari Sauce)
  • ¼ cup honey (or another sweetener of choice)
  • 2 tsp chili sauce (such as Huy Fong Chili Sauce)
  • 2 tsp white sugar, granulated
  • 2 tsp corn starch
  • 4 tbsp water
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