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Sweet and Sour Tofu and Veggies

1 package firm organic tofu, drained and cubedSweet and Sour Tofu and Veggies

3 T organic lemon juice

3 T organic ketchup

2 T organic maple syrup

3 T organic soy sauce

2 T organic cornstarch

1 T fresh ginger root, shredded

1  medium onion, thinly sliced

1  organic carrot, sliced thin on the diagonal

½ Cup organic green beans (fresh or frozen and thawed) cut into 1-inch pieces

1   large organic red bell pepper, chopped

1 Cup organic mushrooms, sliced

1 organic zucchini, cut into 1/2-inch slices

2  Cups  organic cabbage, sliced

1 16 oz. can  organic pineapple chunks in juice,  juice reserved

Whisk pineapple juice, lemon juice, ketchup, maple syrup, soy sauce, and cornstarch  together. Heat 2 tablespoons of water over medium-high heat; add the ginger, onion, and carrot and stir fry until the onion becomes translucent;  add green beans, bell pepper, mushrooms, zucchini, and cabbage; cover and steam until tender, 3 to 5 minutes. Add pineapple juice mixture, tofu and pineapple; cook, until sauce is thickened, about 2 minutes. Spoon the veggies and sauce over organic brown rice and serve.