Category: Vegetables

1 cup Red bell pepper -- thinly

Sliced

1/2 cup Green bell pepper -- thinly

Sliced

1/3 cup Yellow bell pepper -- thinly

Sliced

2 tsp Safflower oil

1 tbsp Arrowroot powder

1/2 cup Rice vinegar

1/2 cup Pineapple juice

1/2 cup Lemon juice

1/3 cup Honey

1/2 tsp Herbal salt substitute

1/2 tsp Grated gingerroot

1 lb Firm tofu

2 tbsp Low-sodium soy or tamari

Sauce

1/4 tsp Cayenne pepper -- or to

Taste

1. In a wok over medium-high heat, saute bell peppers in the safflower oil until shiny (about 5 minutes).



2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, honey, salt substitute, and ginger. Pour over peppers and cook, stirring, until mixture thickens slightly.



3. Cut tofu into thin slices. Add to wok, cover, and steam 3 minutes.



Add soy sauce and cayenne. Toss well and serve.



Recipe By : the California Culinary Academy



From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip