I'm always looking for meatless recipes. Now that summer is here, we eat grilled meat several times a week because that means my husband cooks! Tofu is usually my go-to meat substitute because my kids won't eat very many vegetables. This Cooking Light recipe is quick and easy, and has a pretty authentic sweet & sour flavor. The recipe only serves two, so keep that in mind if you're cooking for a family. Served over hot white or brown rice, this is a great way to change up your routine!Sweet & Sour Tofu
adapted from from Cooking Light
1 pkg (12.3 oz) extrafirm tofu
1 t canola oil
1/4 t salt, divided
1 red bell pepper, cut into 1/4 inch strips
1 t fresh ginger, minced
3/4 c unsweetened pineapple juice, divided
1 t corn starch
2 T lemon juice
1 1/2 T low-sodium soy sauce
1 t sugar
1/4 t chili garlic sauce
2 T chopped fresh cilantro
1 1/2 c hot rice
Cut tofu into 6 pieces. Arrange tofu on a single layer on several layers of paper towels. Cover tofu with more paper towels; place a cutting board on top and let sit 15 minutes. Remove cutting board and paper towels. Cut tofu into 1/2-inch cubes.
Heat oil in nonstick skillet over med-high heat. Add tofu and sprinkle with1/8 t salt. Cook 8 minutes, stirring frequently. Transfer tofu to a plate. Add ginger and bell pepper to pan and saute 2 minutes until tender.
Combine 2 teaspoons pineapple juice and cornstarch in a small bowl. Set aside. Add remaining juice to pan; stir in remaining salt, lemon juice, soy sauce, sugar and chili garlic sauce. Add cornstarch mixture; stir well. Bring to a boil and cook 1 minute. Return tofu to pan, stirring gently to coat. Remove from heat and stir in cilantro. Serve over hot rice.
Happy Father's Day to the fathers in my life!
and my husband: