Rating: 4 stars 4
17 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Sweet and sour vegetables made with all kind of surprising ingredients. Give it a try, it's delicious!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.

    Advertisement
  • Remove excess water from the tofu, and then cut it into 1/2-inch cubes.

  • In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.

  • In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.

  • Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

Nutrition Facts

666 calories; protein 28.6g; carbohydrates 94g; fat 22.8g; sodium 631.8mg. Full Nutrition
Advertisement