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Ингредиенты
- 1 c. Red bell pepper -- thinly
- Â Â Sliced
- 1/2 c. Green bell pepper -- thinly
- Â Â Sliced
- 1/3 c. Yellow bell pepper -- thinly
- Â Â Sliced
- 2 tsp Safflower oil
- 1 Tbsp. Arrowroot pwdr
- 1/2 c. Rice vinegar
- 1/2 c. Pineapple juice
- 1/2 c. Lemon juice
- 1/3 c. Honey
- 1/2 tsp Herbal salt substitute
- 1/2 tsp Grated gingerroot
- 1 lb Hard tofu
- 2 Tbsp. Low-sodium soy or possibly tamari
- Â Â Sauce
- 1/4 tsp Cayenne pepper -- or possibly to
- Â Â Taste
Инструкции
- 1. In a wok over medium-high heat, saute/fry bell peppers in the safflower oil till shiny (about 5 min).
- 2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt substitute, and ginger. Pour over peppers and cook, stirring, till mix thickens slightly.
- 3. Cut tofu into thin slices. Add in to wok, cover, and steam 3 min.
- Add in soy sauce and cayenne. Toss well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 37 | 23% |
| Total Fat 4.18g | 5% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 344mg | 10% |
| Total Carbs 25.74g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 20.78g | 14% |
| Protein 6.57g | 11% |
