Okinawa Sweet-n-Sour
A delicious stir-fry with Asian vegetables and a tangy sauce that will keep you coming back for more. It is part of our Blue Zone buffet, where we showcased international dishes from areas round the world where people live to be 100 years old or older.
Servings: 6
Calories: 182kcal
Ingredients
- 2 14 ounce bags frozen stir-fry vegetables
- 8 ounce can water chestnuts
- 1 large green pepper cut in strips
- 1/2 cup chopped onion
- 2 cups Tofu Steaks cubed
- SAUCE INGREDIENTS
- 1 tablespoon coconut Liquid Aminos
- 1 1/2 tsp cornstarch
- 2 tsp maple syrup
- 3 T lemon juice
- 1 tsp garlic powder
- 1/3 cup tomato paste
- 1 cup pineapple chunks or tidbits
- 1/2 cup pineapple juice from the can of pineapple
- TOFU STEAK INGREDIENTS
- 1 block of extra-firm tofu water pack
- 1 1/2 cups of low-sodium vegetable broth
- 1-2 tsp onion powder
- 1-2 tsp garlic powder
- 3 T dried parsley flakes
Instructions
- Make the Tofu Steaks--Cut a block of extra-firm water pack tofu into 3 sections width-wise. Cut into 8 strips, then cube strips. Add tofu and 1 ½ cups of vegetable broth into a frying pan. You could also make a broth using water and ¼ cup of Liquid Aminos. Cook til liquid is just about all absorbed. While cooking, add 1-2 teaspoons of onion powder and garlic powder. If desired, you could add 3 tablespoons of parsley flakes.
- Make the Stir Fry--Saute’ peppers and onion in a small amount of vegetable broth. Add stir fry vegetables and cubed tofu. To make the sauce, combine remaining ingredients in a large saucepan, stirring constantly til thickened. Add to tofu-vegetable mixture. Serve over brown rice.