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VegSpace Recipe Exchange > Tofu > Sweet & Sour Asian Love
 Sweet & Sour Asian Love
Posted By:

nicole {MakesVeganCupcakes[Yum!]}

On 03/19/2007
 Recipe Description:
I kidnapped this recipe from the chicken stomping kitchens of LaChoy Foods. After many hours of "Meet Your Meat" and other animal rights videos, what once was "Sweet & Sour Chicken" dropped all animal cruel practices to become a vegan friendly favourite now known and loved as "Sweet & Sour Asian Love". Enoy. Hell, Let Loose & Love!

1 Tablespoons Olive Oil {or you can substitute if needed, no worries}
1 Large Red or Orange Bell Pepper {remove seeds and cut into 3/4 inch chucks}
1 Pound Firm or Extra Firm Tofu {firm, extra firm... it's totally up to you just be sure to press it well}
1 can (8 ounces) Bamboo Shoots {don't forget to drain}
1 can (20 ounces) Pineapple Chunks {and I repeat, don't forget to drain}
1 jar (10 ounces) Sweet & Sour Sauce {I used LaChoy brand Sweet & Sour Sauce}
1 Tablespoon Soy Sauce {I used Kikkoman brand, no nasty lactic acid!}
1 Tablespoon Corn Starch
1 Tablespoon Water
Chow Mein Noodles {they say this is optional but I disagree}

Recipe Instructions:

1) Heat Olive Oil in large skillet over high heat. Cook Bell Pepper until crisp tender. Remove from skillet and set aside.

2) Cook Tofu until browned and slightly drier. Add Bell Pepper back to skillet, also add Bamboo Shoots and Pineapple Chunks.

3) Combine Sweet & Sour Sauce ad Soy Sauce in small bowl, then add to skillet. Stir together Corn Starch and Water until smooth, add this to skillet as well. Cook until heated through and sauce begins to thicken. Serve with Chow Mein Noodles.

Serves: 6 vegans (1 cup serving each)

Recipe Statistics:

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  Recipes Posted by nicole |  1

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