Sweet and Sour Tofu

Sauce
• 1/4 cup pineapple juice
• 4 tbsp brown sugar
• 5 tbsp sugar
• 2 tbsp reduced-sodium soy sauce
• 1/4 cup catsup
• 1 tbsp cornstarch

Combine all ingredients, mix thoroughly, and set aside.

• 1 tbsp canola oil
• 1 medium onion, thinly sliced diagonally
• 1 large red pepper, in long thin slices
• 1 large green pepper, in long thin slices
• 2 medium zucchini, cut in rounds
• 1 10-1/4 oz carton firm tofu
• 1 4-oz can pineapple chunks

In a large wok or skillet, heat oil and add onions; sauté for several minutes until translucent. Add carrots and peppers; sauté for a few minutes; add zucchini. Turn down heat, cover, and simmer, stirring once or twice, until vegetables are tender-crisp. Add tofu, pineapple, and sauce and bring to a boil. Simmer, stirring gently, for 3 to 4 minutes. Serve over rice or noodles. Serves 4.

Nutrients per serving

• Calories: 316 • Carbohydrates: 55g • Protein: 12g • Saturated fat: 1g
• Monounsaturated fat: 2g • Cholesterol: 0 • Fiber: 4g
• Soy protein: 9g • Vitamin C: 118mg • Fat: 6g