We made this for dinner last night. After torturing our digestive systems with Taco Bell
the night before, my boyfriend and I needed nutrition! It's super easy, tasty and it has a really mild flavor. Perfect for a tore up stomach!
On a regular night some cayenne would probably be a good addition. I say the carrots are optional because I don't think they effect the "Sweet and Sour flavor". You can take them or leave them and add other veggies you have lying around if you want to. Mushrooms, bean sprouts and water chestnuts are all common ideas.
I'm not a calorie counter, so I don't have that info. I'm not sure of the portions either. We ate a lot and there is still a lot left over. I was full on one bowl but my bf ate 3 bowls! haha
Oh, and the cool thing about this is that the rice, sauce, tofu and veggies can all be prepared separately earlier, refrigerated, then cooked together later on. Also, if you chop the veggies somewhat large they're easy to eat with chopsticks which is fun and it kind of forces you to eat slower.
Sweet and Sour Tofu
1 recipe Baked Brown Rice
1 lb Extra firm tofu
olive oil for sauteing
1 20 oz can chunk pineapple (drained and juice reserved)
1 cp chopped Red bell pepper
1 cp chopped onion
1 cp chopped celery
1 cp chopped carrots (optional)
1 cp pineapple juice (reserved from can)
2 tbs soy sauce
3 tbs brown sugar
2 tbs apple cider vinegar
2 tsp ginger
1 tsp garlic powder
1/4 tsp white pepper
Cook Rice and set aside.
Drain and cube tofu. Add enough sauce to tofu to saturate. Refrigerate until ready to use.
Cube all vegetables and sprinkle with ginger. Refrigerate until ready to use.
Brown tofu in olive oil. Remove from pan.
Saute vegetables until soft.
Pour remaining sauce into pan over vegetables. Return tofu to pan. Add rice. Heat until warm.