|Title:||Mama Thai's Cashew Pineapple Stir-Fry ****|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Peas and Thank You|
2 T lemon juice
1 T water
2 t organic sugar- or other sweetener
1 pckg. (16 oz.) organic tofu- drained and pressed
1 bell pepper (orange, yellow or red) - seeded and chopped
2 stalks celery- chopped
1 c carrots- peeled and chopped
1 can (20 oz.) pineapple chunks in juice
2 T cornstarch
1/4 c reduced-sodium soy sauce
1/4 c apple cider vinegar
1 can (6 oz.) water chestnuts
2 c steamed brown rice
1/2 c cashews
|Directions:||1) In a shallow dish or pie plate, combine lemon juice, water and sugar. Marinate tofu for 30 minutes or overnight.
2) Preheat oven to 425F. Bake marinated tofu for 6 to 7 minutes on each side. Set aside to cool, and then cut into bite-sized pieces.
3) In a large skillet coated with cooking spray, saute peppers, celery and carrots over medium-high heat until crisp tender, about 5 minutes.
4) Drain pineapple, reserving juice, and set chunks aside. Add cornstarch, soy sauce and vinegar to juice and whisk until smooth. Add sauce to cooked vegetables and bring to a gentle boil until thickened, about 1 minute.
5) Once sauce has thickened, add pineapple, water chestnuts and baked tofu and heat through. Serve over brown rice and top with cashews.