Sweet & Sour Tofu with Vegetables

Ninety percent of the time, I come up with my own recipes. But sometimes I just have very little motivation. That's when I try recipes I find on other people's blogs, in magazines, or I make the recipes that I've tested for Robyn Webb or cooked and photographed for her blog. Here's one of them: Sweet and Sour Tofu. I made a few minor changes, of course ;)

Ingredients

Marinade:

1/3 cup pineapple juice

2 Tbsp sugar

1 Tbsp red wine vinegar

1 tsp low sodium soy sauce

2 garlic cloves, finely minced

2 tsp finely grated ginger

1/2 pound firm or extra firm tofu, cut into 3/4 inch planks {Make sure to press the water out of the tofu for at least an hour--see photos below}

flour to coat

2 Tbsp canola oil

2 carrots, peeled, thinly sliced

1 yellow pepper, sliced

2 cups green beans

1 cup pineapple chunks

2 1/2 tsp cornstarch
Garnish:

1/4 cup roasted peanuts
2 scallions, thinly sliced

Directions

1. In a bowl, combine all the ingredients for the marinade and set aside.

2. Line a plate with a few paper towels. Lay the tofu on the paper towels, top with additionatl paper towels, and another plate. Weigh the whole thing down with a few cans of tomatoes (or whatever you have on hand and refrigerate for at least an hour.

3. Take out the tofu from the refrigerator, submerge it into the marinade and let it chill out in the refrigerator for a few hours (or overnight!).

4. Heat 1 tablespoon of oil in large skillet over medium high heat. Take the tofu out of the marinade (do not throw the marinade away!) and sprinkle it with flour. Cook tofu in oil for about 2-3 minutes on each side. Set aside.
5. Add the remaining 1 tablespoon of oil to the pan. Add the vegetables and stir fry for 5-7 minutes.
6. Add cornstarch to the marinade, whisk, and add to the vegetables. Add pineapple chunks. Cook the mixture for a few minutes.
7. Immediately serve the vegetables in a bowl topped with tofu, peanuts and scallions.

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