One of my favourite ways to eat tofu is in a sweet and sour stir-fry with pineapples. I just love the juicy, tartness of warm fruit with the clean crisp vegetables and a bit of fire in every bite. In the winter months, tangerines stand-in just as beautifully. Please be sure to use fresh fruit and save the canned for another project.
1 block extra firm tofu
1 red bell pepper, cut into long strips
2 carrots, sliced
3-4 cups tender green beans or broccoli or a mixture of both, cut into bite sized pieces
1 bunch green onions, sliced at an angle
2-3 mandarin oranges or tangerines, peeled and segmented
4 cloves garlic, minced
1 Tbsp. ginger, minced
2 Tbsp. oil
1-2 Tbsp. good quality ketchup, preferably unsweetened
2 tsp. pure chili paste (skip or cut back based on preference)
¼ cup low sodium soy sauce (I use tamari)
3/4 cup water
1 Tbsp. arrowroot or cornstarch
Sesame seeds for garnish (optional)
Prepared brown or white rice/noodles for serving
Place the tofu between layers of paper towel or a thick cloth towel. Weigh down with a heavy pan for about 30-45 minutes to allow water to drain out. Cut into cubes and set aside.
Whisk the ketchup, soy sauce, water, arrowroot or cornstarch, chili paste, ginger and garlic in a little bowl. Set aside.
Heat oil in a pan and sauté the carrots for about 2 minutes. Add broccoli and/or green beans and cook for about 5 minutes. Throw in the green onions, bell pepper, orange segments, tofu and prepared sauce. Stir until slightly thick. Do not overcook. The vegetables must remain crisp and bright. Garnish with sesame seeds and serve hot with grain of choice.