Recipe - Stir-Fry Veggie With Tofu

1 cup Red bell pepper; thinly
cut or sliced up
One half cup Green bell pepper; thinly
cut or sliced up
1/3 cup Yellow bell pepper; thinly
cut or sliced up
2 teaspoon Safflower oil
1 tablespoon Arrowroot powder
One half cup Rice vinegar
One half cup Pineapple juice
One half cup Lemon juice
1/3 cup Honey
One half teaspoon Herbal salt substitute
One half teaspoon Grated gingerroot
1 pound Firm tofu
2 tablespoon Lowsodium soy or tamari
sauce
One fourth teaspoon Cayenne pepper; or to taste

1. In a wok over mediumhigh 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.

NOTES : Crunchy, brightly colored bell peppers complement the white cubes
of proteinrich tofu in this entree. The sweetandsour sauce is slightly
spicy. The vegetables and tofu can be marinated ahead of time in sesame
oil for added flavor. Cook the dish the night before and reheat for lunch
the next dayit gets better as it sits and the flavors blend.

Recipe by: the California Culinary Academy

Converted by MM_Buster v2.0l.