What Is In Sweet And Sour Tofu?

Servings: 2
Nutrition information per serving:

2 Teaspoons

Olive oil

3/4 Cup

Firm tofu, cubed and drained

1 Cup

Red and Green pepper, sliced

1/2 Cup

Shallots, chopped

1/2 Cup

Pineapple chunks, canned and drained (reserve 1/4 cup juice)

1 Tablespoon

Ketchup

2 Teaspoons

Cornstarch

2 Teaspoons

Soy sauce, low-sodium

2 Teaspoons

White vinegar

1/2 Teaspoon

Honey

1/4 Teaspoon

Ground ginger

1/2 Cup

White kidney beans, cooked

  1. In a bowl, combine pineapple juice, ketchup, cornstarch, soy sauce, vinegar, honey and ginger, set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high heat. Add tofu, cook stirring frequently, 8 to 10 minutes, until lightly browned. Add bell peppers and shallots cook, stirring, until vegetables are tender, 4 to 5 minutes.
  3. Add pineapple chunks, beans and pineapple juice mixture to skillet. Stir until sauce thickens, 3 to 4 minutes.

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