Sweet & Sour Tofu Stir Fry

Meal Type: Dinner, Lunch

Diet Type: vegan, Vegetarian

Serves 6

Stir Fry:

1 pkg Nasoya® Extra Firm tofu, patted dry

1 red bell pepper

1 green bell pepper

1 small white onion, chopped

2 tbsp canola oil

Sauce:

1 20-oz can of pineapple chunks

¼ cup water

3 tsp corn starch

1 tbsp vinegar

1 tsp sugar

2 tbsp reduced-sodium soy sauce

½ tsp ginger root, peeled and grated

¼ tsp black pepper

¼ tsp salt

Drain pineapple, saving the juice and chunks. In a medium bowl, dissolve the corn starch into 3 tbsp of water. Add remaining water, vinegar, sugar, soy sauce, ginger root, pepper, salt, and ½ cup of the pineapple juice. Set aside. Cut tofu into ½” cubes. Heat 1 tbsp of oil in a large nonstick pan over medium high heat. Once oil is hot add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium and add remaining 1 tbsp of oil and vegetables. Stir often to cook evenly. When the vegetables are almost cooked add the sauce and 2/3 cup of the pineapple chunks to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles. Enjoy!

*Pressed for time? Use 1 (16 ounce) package frozen stir-fry vegetables

Nutritionals:
Calories 170
Calories from Fat 70
Total Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 290 mg
Total Carbohydrate 18 g
Dietary Fiber 2 g
Sugars 10 g
Protein 8 g