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Sweet & Sour Stir-Fry
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Source: Betty Crocker Recipe
| Ingredients | |
| 1/4 cup | water |
| 1 tablespoon | cider vinegar |
| 1 tablespoon | honey |
| 2 tablespoons | soy sauce |
| 1/2 teaspoon | ground ginger |
| 1 can (8 ounces) | pineapple chunks in juice, drained and juice reserved |
| 3/4 pound | firm tofu, cut into 1-inch cubes |
| 2 teaspoons | cornstarch |
| 2 tablespoons | cold water |
| 1 tablespoon | sesame oil |
| 1 medium | onion, chopped, (1/2 cup) |
| 2 medium | carrots, sliced, (1 cup) |
| 1 medium | green bell pepper, cut into 1-inch pieces (1 cup) |
| 4 cups | hot cooked rice |
Sunflower nuts, if desired
Directions
Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.
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