I did take an actual photo of this but since my desktop computer is still not working (DH is thinking it's the motherboard which is going to be expensive since it's an older computer and will also need new memory, something else, and something else... no, I am not the computer nerd in this family! lol)... maybe I'll just get my iMac instead ;) In addition to that, my USB cable for my digital camera also went on the fritz and my work laptop that my printer is hooked up to will not do any of the fancy printer features like scan or allow me to stick my camera card in the front of the printer and then get my pictures from there... yes, high drama! lol ;) The cute dragon-y yin-yang will have to do for now!
So, I decided to call this yin-yang tofu since it's really called sweet and sour tofu and I figured "oh, opposites and balance! I'll call it yin-yang!" Yes, I'm a nerd... :) Well, I'm a Libra and I do tai chi so all that balance, Zen, yin-yang stuff can't be helped..! I like my cheesy blog post title!
If you would like to make a more carnivorous version of this meal, I'm sure it would be great with some thinly cut chicken breast strips or shrimp!
One quick change I would make next time: I'd let the tofu marinate in a simple marinade made with the pineapple juice, honey, soy sauce, and hot sauce. It was a bit blah... :) I may also add some additional veggies such as carrots and mushrooms next time.
Enough blabbering... here's the recipe! This was enough for 2 servings.
1 block of water-packed extra-firm tofu (you will need the extra-firm, the wimpier stuff will not hold up as a stir-fry).
1 tsp. canola oil
1/4 tsp. salt, divided
1/4 tsp. minced peeled fresh ginger
1 bell pepper cut into strips (I always cheat and use the pre-cut, tri-coloured frozen stuff from Trader Joe's! hee hee)
3/4 cup pineapple juice, divided (I just got a can of pineapple "rings" and used the juice from that since I couldn't find pineapple juice at the store and was feeling too lazy to really hunt for it)
1 tsp. cornstarch
2 tbsp. freshly squeezed lemon juice
1 1/2 tbsp. low-sodium soy sauce
1 tsp. sugar
1/4 tsp. hot sauce
2 pineapple "rings", sliced into little triangles
1 cup broccoli
1 cup snow peas
1 tbsp. honey or agave nectar for vegan version
1 tbsp. thinly sliced green onions
Hot cooked long-grain rice
A little fresh cilantro as a garnish
1. Cut the tofu into small bite-sized squares. Arrange the pieces in a single layer on several layers of paper towels. Cover the tofu with additional paper towels and place a cutting board on top. Let it stand for about 15 minutes to drain. Set aside.
2. Heat the oil in a nonstick skillet over medium-high heat. Add the tofu and sprinkle with 1/8 tsp. salt. Cook 8 minutes, stirring frequently. Transfer the tofu to a plate. Add the ginger, broccoli, and bell pepper to the pan; saute 2 minutes or until crisp tender.
3. Combine 2 tsp. pineapple juice and cornstarch in a small bowl; set aside. Add remaining pineapple juice to the pan. Stir in the remaining salt, honey, lemon juice, soy sauce, sugar, and hot sauce. Add the cornstarch mixture and stir well. Bring this mixture to a boil and then allow it to cook for 1 minute.
4. Return the tofu to the pan, stirring gently to coat. Stir in the onions, peas, pineapple. Spoon the mixture on top of hot cooked rice and then sprinkle with some chopped cilantro.
I doctored up the Sweet and Sour Tofu recipe from the June 2007 issue of Cooking Light magazine. I would link to it but I can't find it on their website...
My additions: pineapple pieces, honey, broccoli, snow peas. I also used regular old hot sauce in place of the chili garlic sauce that was called for (might add a clove of garlic next time...)