1. In a wok over medium-high heat, saute bell peppers in the safflower oil until shiny (about 5 minutes). 2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt substitute, and ginger. Pour over peppers and cook, stirring, until mixture thickens slightly. 3. Cut tofu into thin slices. Add to wok, cover, and steam 3 minutes. Add soy sauce and cayenne. Toss well and serve. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 285.8mg||8 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19g|
|Protein 5.6g||8 %|
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Calories per serving: 124
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