Dinner / Food

Sweet & Sour Veggies, Tofu and Rice

sweet-and-sour-veggies-and-tofu1 Package of frozen Blue Lake Green Beans

1 Red Bell Pepper

1 ½ cups Mung Bean Sprouts – rinsed

5 cloves Garlic

Dried chili peppers (to taste)

1 cup Brown Rice

1 package of extra firm Tofu

Braggs

Canola Oil

¾ cups Sweet n Sour sauce (I used World Harbours Maui Sweet and Sour Sauce)

 

Boil 2 cups of water and add brown rice.  Cook covered for 40 minutes.  Remove from heat and let sit with lid on for another 5-10 minutes.

In a small bowl soften the dried chilies in boiling or very hot water.

Prepare Baked Tofu.

In Saucepan, heat small amount water and simmer green beans and bell pepper for about 5 minutes. Add sprouts and continue cooking for another 5 minutes.  Drain any remaining water and add garlic and canola oil to the veggies.   Drain the chilies and add to pan.  Sauté at a high heat for a couple of minutes, singing the peppers*and then toss with the sweet and sour sauce until heated.

(*Don’t let it go too far though or the chilies will smoke up and burn your lungs!)

Serve veggies over the rice with the tofu and enjoy!

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