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Sweet & Sour Tofu

Serves 6

1 clove garlic, crushed
1/2 tsp ground ginger
1 T orange blossom honey
1 scallion, chopped
1 T no-salt-added tomato paste
1 T vinegar
1 T lemon juice
1 tsp sesame oil
1/3 C low-sodium soy sauce
1 medium onion, sliced
1 1b firm tofu, cut into bite-sized cubes
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
10 oz mushrooms, quartered
2 tsp canola oil
2 T cornstarch
1/2 C unsweetened orange juice
4 C hot cooked brown rice

Combine garlic, ginger, honey, scallion, tomato paste, vinegar, lemon juice, sesame oil, and soy sauce. Pour over tofu and marinate for at least 1 hour or overnight in the refrigerator; drain, reserving marinade. Sauté onion and bell peppers in oil until crisp-tender; remove from skillet and set aside. Pour marinade into skillet and heat until almost boiling. Mix orange juice and corn-starch; stir into marinade. Cook until mixture boils and is thickened and translucent. Add tofu, onion, and pepper. Reduce heat to low and cook for a few minutes, until tofu is warm. Serve over hot brown rice.


  • Sprinkle sesame seeds over each serving.
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