Saturday, September 09, 2006

Today I contributed corn on the cob, pumpkin pie, and tofu sweet and sour casserole to the potluck meal. The casserole recipe was one that a friend emailed to me yesterday and it looked good. She said that this recipe recently won a blue ribbon at their local county fair in their Tennessee community. It was entered in the 'soybean' catagory.

Tofu Sweet and Sour

1 large onion, chopped
1 each bell pepper, yellow, green, and red, cubed
1 lb. tofu, extra-firm, cubed
1 - 16 oz. can pineapple, unsweetened, chunks
juice from pineapple container
1 can mushrooms, small, drained

Stir-fry tofu that has been dredged in corn starch and flour of choice in 2 Tbsp olive oil, until crispy brown. Add onion and continue to stir fry until clear. Add peppers, mushrooms and pineapple until thoroughly heated and pour over this mixture the sauce below and cook until clear.


Juice from pineapple and enough water to make 1- 1/2 full cups liquid
¼ c brown sugar
¼ c. tomato catsup
2 Tbsp cornstarch.

Mix together until smooth and pour over vegetables/tofu and cook until clear. Serve over rice.

1 comment:

  1. I make a sweet and sour with the same sauce only i make it with chickettes. Will have to try it with the tofu.


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