Serving Beans with Bulgar Soup
Noelle Rivera
I am the Home Economics teacher at San Fernando Valley Academy. I have amassed a recipe file of vegetarian recipes. I have compiled three cook books and my fourth book is now in print. It is available at the San Fernando Valley Academy or from me, anytime (for $10 each). The proceeds go to fix up the Home Ec room. Each week I share a recipe on this page.
Polynesian Sweet And Sour Tofu
Prep Time: 8 minutes
Cook Time: 10 minutes
1 1⁄2 teaspoons sesame oil
1 1⁄2 cups pineapple (cut into 1 in.)
1⁄2 cup yellow or red onion (cut into 1 in.)
1⁄2 cup red bell pepper (cut into 1 in.)
1⁄2 cup green bell pepper (cut into 1 in.)
1 tablespoon grated fresh ginger
1 tablespoon fresh minced garlic
Water for stir-frying
2 1⁄2 cups sweet and sour sauce
2 tablespoons sweet chili sauce
1 block of firm tofu, pressed and cut into large dice
1. In a hot wok or sauté pan, add the sesame oil followed by the pineapple and caramelize until golden.
2. Add the onions and peppers and cook until edges start to brown, adding water to avoid burning.
3. Add the ginger and garlic and sauté until fragrant. Fold in the tofu and cook until edges are caramelized, add the sweet and sour sauce and bring to a simmer and mix in the sweet chili sauce.
4. Serve over brown rice and top with sesame seeds if desired.
Serves: 8