Contributed By: escalosobre
Eating Well Serves Two
Sweet and Sour Dish
5 points
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Total Preparation Time: 15 to 30 minutes
Ingredients: Other
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
1 8oz Can pineapple chunks, 3 tbsp juice reserved
5 tsp Rice vinegar
1 tbsp Reduced sodium soy sauce
1 tbsp Ketchup
2 tsp Brown sugar
7 oz Extra firm water packed tofu, drained, rinsed, and cut into 1/2 inch cubes
1 tsp Cornstarch
3 tsp Canola oil, divided
1 tbsp Minced garlic
1 tsp Minced ginger
1 Large bell pepper, cut into 1/2 by 2 inch strips
Preparation
1. Whisk the reserved 3 tbsp pineapple juice, venegar, soy sauce, ketchup, and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tbsp of the sauce. Let marinate for 5 - 30 minutes. Add cornstarch to remaining sauce and whisk until smooth.
2. Heat 2 tsp of oil in a large non-stick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whish an remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, unti golden brown. 7-9 minutes total. Transfer tofu to a plate.
3. Add the remaining 1 tsp oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant., about 30 seconds. Add bell pepper and cook, stirring often, uintil just tender, 2-3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks and cook, stirring gently until heated through, about 2 minutes more.
Cook's Notes
Makes 2 servings, 1 1/2 cups each.
Nutrition Information
Calories: 263
;
Total Fat: 12
;
Carbohydrates: 34
;
Protein: 10
;
Vitamin A: 50% dv
;
Vitamin C: 280% dv
;
Calcium: 25% dv
;
Sodium: 368
;
Fiber: 4