This is one of my favorite dishes to make. It is really simple, and really delicious. Whenever I eat chinese food I always order something with the Sweet & Sour Sauce. This recipe really duplicates that taste very well, and is much healthier! You can add meat to this dish if you like. We used tofu in this one.
- 1 Tb cornstarch or arrowroot powder
- 3/4 cup vegetable broth
- 3 Tb of rice vinegar
- 3 Tb of turbinado sugar
- 1 Tb ketchup
- 2 Tbs soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 Tb olive oil
- 4-5 minced garlic cloves
- 1 diced onion
- 2 sliced carrots
- 1/2 cup cherry tomatoes, cut in half
- 1 diced green or red bell pepper
- 1/2 cup sliced mushrooms
- 1/2 cup pineapple chunks
- 1 14oz package of extra firm tofu, drained and cut into 1 inch cubes
In a large bowl, mix together the cornstarch and veg broth, then add vinegar, sugar, ketchup, soy sauce, ginger, and cayenne until mixed well.
In a large skillet or work, stir-fry the garlic, onion, and carrots in the olive oil about 5 minutes until carrots begin to soften. Add the tomatoes, pepper, mushrooms, and pineapple and stir-fry another 2-3 minutes.
Add the veg broth mixture to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 minutes more. Serve over brown rice and enjoy!