Sweet and Sour Stir Fry

I was so happy to discover that this sweet and sour sauce required the use of my (new) blender.

SWEET AND SOUR STIR FRY

1 pound organic extra firm tofu

2 Tbsp organic tamari sauce

1/2 tsp organic cumin powder

organic black pepper

1 tsp toasted sesame oil

1 Tbsp organic sesame oil

1-2 cups chopped organic broccoli

1 organic onion, chopped

3 organic carrots, chopped

6 organic mushrooms, sliced

1 clove organic garlic, chopped

1 Tbsp organic ginger, grated

Sauce:

1 1/2 cups canned crushed organic pineapple

2 Tbsp arrowroot powder

1/4 cup organic tamari

1/4 tsp organic paprika

1/2 cup organic coconut sugar (or brown sugar or maple syrup)

1/2 cup organic apple cider vinegar

Method:  Preheat oven to broil.  Chop the tofu into cubes and toss in a bowl with the 2 Tbsp tamari, cumin, oils, and black pepper.  Let it sit for 5 minutes to soak up the marinade.  Then lay the tofu into a cast iron skillet and broil in the oven for about 10 minutes, turning them over halfway.  

     While the tofu broils, get your sauce started by tossing the pineapple into your blender and process until smooth.  Mix the arrowroot with some of the pineapple liquid until it is smooth.  Combine all the ingredients in a saucepan, bring to a light boil and then reduce and simmer until it is as thick as you like it.

     Heat a wok over medium-high heat.  Drizzle in some sesame oil and then stir fry the onion, broccoli and carrot for about 3 minutes.  Then stir in the mushrooms and stir fry for another 2-3 minutes.  Add the garlic and ginger, stirring for about 1 minute.  By now your sauce should be ready.  Stir it in and cook for about 1 minute.  Remove from heat and serve with noodles, rice or quinoa.