Try this Sweet and Sour Tofu Pepper Saute recipe, or contribute your own.
Suggest a better descriptionPrep: Slice tofu into 1-inch slab. Press and drain about 30 minutes. Cut each slab into thirds (six pieces in all). 1. In a wok over medium-high heat, toss bell peppers in oil until lightly cooked (about 5 minutes). 2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt, and ginger. Pour over peppers and cook at medium heat, stirring, just until mixture thickens slightly. 3. Add tofu to wok, cover, and steam 3 minutes. Add soy sauce and cayenne to taste. Toss well and serve. 201 CALS, 7.4 G FAT, 29.9% CFF Tips * Marinate the vegetables in the sauce from step 2, omitting the arrowroot. Drain well then stir fry; mix arrow root with the reserved marinade. * Arrowroot powder thickens at a lower temperature than flour or cornstarch. Cornstarch may be substituted. * Frozen bell pepper strips should be thawed and patted dry. * Pineapple may be replaced with other fruit juice including apple, white grape,and orange. Coles World Cuisine: Cooking Companion Series ISBN 564268071 (paper) Edited by phannema@wizard.ucr.edu on Mar 27, 1997 Recipe by: Coles Vegetarian Gourmet (1995) Posted to Digest eat-lf.v097.n083 by PATh
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 62 | ||
Calories from Fat: 9 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 82.1mg | 2 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 13.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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