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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Sweet & Sour Tofu 2
From: Jim Barricks

4 servings

  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup crushed tomato
  • 1 tablespoon arrowroot powder
  • 1 teaspoon ginger
  • 2 pounds firm tofu
  • 2 teaspoons sesame oil, and 3 TBS vegetable broth
  • 2 green bell peppers, sliced in 2-inch strips
  • 1 carrot, thinly sliced
  • 1 20 oz. can canned pineapple chunks
  • 2 cups cooked brown rice
Drain pineapple, reserving 1 cup of the juice, and set aside.
In a bowl, mix the pineapple juice, soy sauce, vinegar, tomatoes, arrowroot, and ginger.
Drain the tofu, pat dry, and slice into 1-inch cubes.
Heat oil & broth and saute tofu for 10 minutes.
Add peppers and carrots and saute for 3 more minutes.
Add sauce to the saute mixture and cook, stirring, until sauce thickens but carrots are still somewhat crisp, about 5 minutes.
Add pineapple chunks and heat through.
Serve over cooked brown rice.