Perfect for when you won’t take out but prefer to know all that you are eating, this is a favourite of my family because the sauce itself we can use for other applications.
Minutes to Prepare: 30
Minutes to Cook: 60
Number of Servings: 8
Serving Size: 1/2 cup – 4 oz
Ingredients
2 cups water
1 1/2 cups sugar
1 cup ketchup
2/3 cup vinegar
1 tablespoon gluten free soy sauce
1/2 tablespoon hot sauce
3 tablespoons cornstarch
1 (8 ounce) can pineapple tidbits, undrained
1 block of Firm Tofu
1 Large Onion
1 large Pepper
3 cloves of Garlic
10 medium Mushrooms
1 Medium Carrot
Tips – Because of the sauce being added to the mix, the true calories, sodium count are off because we each eat differently thus you might not have as much sauce on your item as other’s.
Directions
Tofu n Veggies
1 – Slice the block of tofu into four long slices and press each slice dry and let dry for a few moments as do work on the veggies.
2 – dice up the onion, mushrooms, carrots, garlic n pepper
3 – Heat up your wok
4 – by now the tofu should be dryer and ready to be diced up and tossed in parts into the wok you might need a little oil to help get the tofu to brown a little – do it in small batches making sure that the tofu gets lightly browned but not crunchy you won’t it to hold together when its tossed with everything at the end.
6 – Get the sauce ready…
7 – When sauce is ready, now its time to take about half and pour it over the tofu and let the two stand for about 15 minutes (long enough to get the veggies cooked up).
8 – When the veggies are ready start with the onion and adding a little bit of oil get them to carmalize then add in the mushrooms and get them going before adding in the carrots and peppers add the garlic in last.
SAUCE
1 – Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, and hot sauce together in a saucepan over medium heat.
2 – Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl.
3 – Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce.
4 – Cook, stirring occasionally, until thickened, about 15 minutes.
5 – Remove from heat and allow to cool slightly before using.
FINAL
1 – With the sauce ready and your veggies and tofu ready time to put the tofu into the wok with the veggies and get the wok back up to heat all the while adding in the sauce.
2 – mix the sauce, veggies and tofu together until well combined and set heat up for about 5 minutes until everything is warmed though fully.
3 – plate and serve with rice or other items of interest.
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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 519.7
Total Fat 1.9 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 866.6 mg
Potassium 386.6 mg
Total Carbohydrate 121.1 g
Dietary Fiber 2.1 g
Sugars 101.8 g
Protein 5.3 g
Vitamin A 32.3 %
Vitamin B-12 0.2 %
Vitamin B-6 7.4 %
Vitamin C 95.4 %
Vitamin D 4.3 %
Vitamin E 0.6 %
Calcium 29.2 %
Copper 14.3 %
Folate 7.1 %
Iron 15.6 %
Magnesium 8.7 %
Manganese 28.8 %
Niacin 7.0 %
Pantothenic Acid 5.1 %
Phosphorus 11.6 %
Riboflavin 9.2 %
Selenium 13.8 %
Thiamin 7.2 %
Zinc 6.0 %