Sweet and Sour Vegetable Tofu Stir Fry
Ingredients
- 1 block extra-firm tofu
- 3 cups broccoli florets
- 2 small red bell peppers
- 4 ounces rice noodles
- sesame oil (amount as needed)
Sauce
- 1-1/3 cups unsweetened pineapple juice
- 4 tablespoons maple syrup
- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 1/2 teaspoon chili oil (optional)
- 3/4 teaspoon toasted sesame oil
- 2 tablespoons + 2 teaspoons cornstarch
Preparation
Steam 3 cups broccoli florets until just tender, about 3 minutes. Set aside.
For the tofu: Either bake tofu cubes on a non-stick sheet at 400°F until golden, about 15 minutes, or heat a little sesame oil in a non-stick skillet over medium-high heat and pan-fry tofu until golden brown on 2 sides. Remove from skillet.
In the same skillet, stir-fry 2 small, thinly sliced red bell peppers until slightly charred and just tender. Remove from skillet.
Make sauce by mixing the sauce ingredients and whisk well until no lumps remain. Set aside.
Make noodles by placing 4 ounces rice noodles in a bowl and adding boiling water to cover by 2 inches. Let set for 3 minutes before draining.
Heat sauce in a large skillet until it starts to thicken. Add the tofu, broccoli, peppers and noodles and combine. Heat until just warmed through. Add a little water if needed.
