Sweet-and-Sour Tofu with Pineapple and Mango

Ingredients:

• 7 tbsp white vinegar
• 2.5 tbsp soy sauce
• 2 tbsp ketchup
• 4 tsp brown sugar
• 14 oz extra firm tofu
• 2 tsp cornstarch
• 6 tsp canola oil, divided
• 2 tbsp minced garlic
• 1.5 tbsp minced ginger
• 1-2 cups fresh pineapple (or 1 can) 
• 1 large bell pepper (use red bell pepper to add a new color)
• 1.5 cups fresh broccoli, small florets, no stalks
• 1 fresh mango, cut in small pieces

1. Prepare the sauce

Combine vinegar, soy sauce, ketchup, and brown sugar. Whisk well. If you're using canned pineapple, you can add a couple of tablespoons of pineapple juice. I like my stir fry juicy! Divide the mixture in half.

2. Prepare the tofu

Place tofu on a piece of paper towel, cover it with another piece, put some pressure on it with your hands squeezing extra water out of tofu without breaking it. Cut in small pieces. Place them in a medium bowl and pour half of the stir fry sauce over it. Toss with the sauce to cover tofu completely. Let marinade between 5 and 30 minutes.

Add cornstarch to the saved sauce and whisk well. You'll use this sauce to fry the veggies.

Heat 3 tsp oil in a large frying. Cook the tofu for about 9 minutes stirring every minute. Transfer the tofu to another plate and cover.

3. Saute the vegetables

Add the remaining oil to the frying pan. Saute garlic and ginger for about a minute, constantly stirring. Add pineapple, bell peppers, broccoli, and fresh mango. Pour the remaining saved sauce over the vegetables. Cook to the right level of tenderness. I like my veggies firm, so I usually cook it for just a few minutes. Add tofu and heat through.

Enjoy!



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Inspired by http://www.eatingwell.com/recipes/pineapple_tofu_stir_fry.html