Sweet and Sour Tofu

Sweet and Sour Tofu

Serves 6

Look for bottled soy ginger sauce on the shelves in the grocery department. It adds an easy burst of flavor to this dish without any added work. Spoon the finished tofu over steamed rice or noodles, if you like.

  • 1 pound firm tofu, cut in 3/4-inch cubes
  • 1 cup prepared soy ginger sauce
  • 1 tablespoon expeller-pressed canola oil
  • 2 stalks celery, thinly sliced
  • 1 red bell pepper, cored, seeded and chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 cups 3/4-inch chunks pineapple
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions, thinly sliced
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Gently toss tofu cubes in 1/4 cup of the soy ginger sauce. Heat canola oil over medium high heat in a large skillet. Add tofu and cook, stirring occasionally, until golden brown. Using a slotted spoon, transfer tofu to a large plate and set aside. Add celery and bell peppers to skillet and cook, stirring occasionally, for 4 minutes. Add pineapple and cook for 2 minutes more. Reduce heat to medium low. Add remaining 3/4 cup soy ginger sauce, vinegar, cilantro and green onions and stir just to combine. Gently stir in tofu and cook until heated through. Transfer to plates and serve.

Nutritional Info: 
Per Serving:130 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 920mg sodium, 17g carbohydrate (2g dietary fiber, 8g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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