
Sweet-and-Sour Tofu (or Tempeh) with summer vegetables and black rice

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Red and golden vegetables against a backdrop of black rice ensures plenty of visual drama. Roma tomatoes, cherry, Sun Golds, orange, yellow, or green typestheyre all good, and they make this speedy little dish extra pretty. But looks arent everything; this stir-fry tastes good, too, whether you use tofu or tempeh. If using tempeh, steam the whole piece for 15 minutes, then cut it into bite-sized pieces and brown in peanut oil before adding them to the sauce. Tempeh will drink up the sauce, so add it toward the end. Serve a palate-cleansing Riesling, Old or New World, with this summer disha Bonny Doon Pacific Rim Riesling from California or a Trimbach Riesling from Alsace.
ingredients
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serves: 3-4
Black Rice
2 tablespoons balsamic or Chinese black vinegar
3 tablespoons tamari or naturally brewed soy sauce, such as San-J
2 tablespoons (scant) light brown, maple, or palm sugar
sea salt
1 cup fresh tomatoes (chopped neatly in large pieces)
1-2 handfuls of skinny green beans, tipped and tailed
1 carton firm tofu (packed in water, drained and cut into cubes)
4 teaspoons roasted peanut oil
1 jalapeno chile, minced
1 tablespoon chopped fresh ginger
1 large sweet onion (cut into 1-inch dice)
1 yellow bell pepper (cut into inch-wide slices or squares)
2 teaspoons chopped garlic
1 teaspoon cornstarch (mixed with 3/4 cup Stock for Stir-Fries or water)
Servings Per Recipe: 3
Amount per Serving
Calories: 345
- Total Fat: 15.9 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1041 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 5.9 g
- Sugars: 19 g
- Protein: 21.7 g
preparation

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