- 2 cups rice [Brown or whole grain rice]
- 3 tblsp vegetable oil
- 1 large chopped onion
- ½ chopped green pepper
- ½ chopped yellow pepper
- ½ chopped red pepper
- 0.15 lbs snow peas (or stringbeans)
- 3 medium carrots (sliced)
- garlic-parsley powder
- 15 oz firm tofu (frozen then thawed)
- 1 tblsp margarine
- 1 tspn minced garlic
- 25 oz (1 lbs 9 oz) jar of apple sauce
- 3 tblsp lemon juice
- 1 level tspn coriander spice
- 6 tblsp pure honey
- 1/8 tspn cayenne pepper (just a pinch!)
- 1 level tblsp cornstarch
- ½ cup cold water
- 20 oz can drained pineapple chunks
Cook rice & set aside. In a large skillet, fry oil, onion and peppers with snow peas, sliced carrotsand garlic-parsley powder (add to desired taste) until all vegetables are slightly crunchy but well cooked. (Snow peas will loose bitter taste once cooked). Cut thawed tofu into ½ inch squares (chunks). Heat margarine and minced garlic in a separate pan and add tofu chunks, frying until firm and slightly brown. In pot over low fire simmer apple sauce, lemon juice, coriander, honey, cayenne. Completely dissolve cornstarch into ½ cup water then stir into applesauce mixture in pot. Add more honey to sweeten extra or more lemon to increase tartness, as desired [note that the honey and lemonwill balance each other out in sweetness/tartness.] Stir constantly to avoid cornstarch burning. When the sauce reaches a gooey consistency, turn off fire and add pineapple chunks to heat in the warmth of the sauce. Present meal on dinner plate layered as follows: rice on bottom, then fried vegetables, fried tofu and sweet & sour applesauce on top. Serve with whole wheat or multi-grain bread. Serves 6.
Submitted by: Mazina Nisbett