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Sweet and sour tofu with vegetables

Ingredients

  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • 4 spring onions (scallions), thinly sliced
  • 4 cups (300 g) shredded Chinese cabbage (wombok)
  • 1 zucchini (courgette), sliced
  • 1 red capsicum (bell pepper), halved, seeded and finely chopped
  • 1 cup (260 g) canned pineapple pieces, drained
  • 375 g (¾ lb) firm tofu, cut into cubes
  • 1 tablespoon grated, fresh ginger
  • ⅛ teaspoon cayenne pepper

Preparation

  1. Put the soy sauce, lime juice, sugar and ¼ cup (60 ml) hot water in a saucepan and bring to the boil.
  2. Add the spring onion, cabbage, zucchini and capsicum, then reduce the heat to low and simmer, covered, for 4 minutes, or until the vegetables are just tender.
  3. Add the pineapple, tofu, ginger and cayenne pepper to the pan, cover, and continue to simmer for about 3 minutes, gently stirring from time to time until the tofu is cooked through.
  4. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 7 minutes

Source:

Low Fat No Fat Asian Cooking

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