Chinese food is one of my favorite things to eat. It is great for a quick take-out dinner, a meal with friends, or a late night snack! Unfortunately, Chinese food is not good to have all the time because is greasy, fatty, and very salty. This week I decided to make a healthy Chinese meal: sweet and sour tofu. I really like this recipe because, not only is the recipe a healthy alternative to your average Chinese food, but the recipe also has additional health benefits.

Tofu is a great component to this recipe. It is a meat substitute for vegetarians that is made of soybeans. This good source of protein has chemical compounds that help to prevent cardiovascular diseases. It is also very low in fat and sodium. If you do not like the taste of tofu, you can substitute any kind of meat for it.

Another great component of this recipe is the bell peppers. These delicious, low-calorie vegetables are high in vitamin C, which powers your immune system and keeps your skin youthful, and high in vitamin B6, which is an essential vitamin for your nervous system. The last healthy component of this recipe is the ginger. Ginger helps to get rid of throat and nose congestion and overcome nausea, and it can relieve cramps and aid in the absorption of essential nutrients in your body.

This recipe was really delicious and pretty easy to make, taking about 40 minutes. Make sure that you use natural or organic brown sugar instead of processed. A good addition to this recipe is brown rice. You can top the rice with tofu and the recipe will become even healthier! Brown rice is almost as rich with antioxidants as blueberries and strawberries are. It is also high in fiber, which helps your digestive system run smoothly and may help prevent colon cancer. This recipe was well worth my time because it had the perfect sweet and sour flavor that I have been craving. Enjoy!

Sweet and Sour Tofu

Ingredients

• 1 20-ounce can of pineapple chunks packed in juice
• 3 tablespoons of rice-wine vinegar
• 2 tablespoons of ketchup
• 2 tablespoons of reduced-sodium soy sauce
• 1 tablespoon of brown sugar
• 1 14-ounce package of extra-fir tofu, drained and cut into 1/2 inch cubes
• 2 tablespoons of cornstarch
• 2 tablespoons of canola oil
• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 2 large bell peppers, cut into 1/2 inch by 2 inch strips

Directions

1. Drain the pineapple and set it aside, keeping 1/4 cup of the juice.
2. Whisk the pineapple juice, vinegar, ketchup, soy sauce, and sugar into a medium bowl until smooth.
3. Place the tofu in a large bowl and toss with 3 tablespoons of the sauce. Let the tofu marinate for about 15 minutes.
4. While the tofu is marinating, add the cornstarch to the remaining sauce and whisk until it becomes smooth.
5. Heat 1 tablespoon of oil in a large, nonstick skillet over medium high heat and add the tofu to the pan with a slotted spoon so that the sauce does not get into the pan. Whisk any of the remaining marinade into the sauce with cornstarch.
6. Cook the tofu for 7-9 minutes, until golden brown, stirring every 1-2 minutes. Transfer the tofu to a plate.
7. Add the remaining oil to the pan over medium heat. Add the garlic and ginger and cook, stirring constantly until fragrant, about 30 seconds. Add the peppers and cook until just tender, about 3 minutes. Pour in the rest of the sauce and stir until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently for about 2 minutes.
8. Serve hot and enjoy.