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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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sweet and sour tofu Ingredients:
1 tbsp cornstarch |
3/4 cup vegetable broth |
3 tbsp white wine vinegar |
3 tbsp sugar |
1 tbsp ketchup |
2 tbsp soy sauce |
1/2 tsp ground ginger |
1/4 tsp cayenne pepper |
2 tbsp vegetable oil |
2 cloves garlic, minced |
1 onion, diced |
2 carrots, sliced |
1 green bell pepper, diced |
1/2 cup sliced mushrooms |
14 oz tofu |
Directions:
1. In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.
2. In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.
3. Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow too cook at least 5 more minutes. Serve over rice and enjoy!
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