1/2 cup orange juice
1/2 cup apple juice
1/4 cup lemon juice
2 tablespoons turbinado sugar
2 tablespoons cornstarch
1/2 pound firm tofu (cut in 1 inch cubes)
2 cups Santa Fe Olive Oil & Balsamic Company’s oil
3 tablespoons ghee or oil
1 tablespoon grated fresh ginger
1/4 teaspoon hing
1 large green pepper (cut in 1/2 inch wide strips)
2 medium carrots (cut in 1/2 inch wide strips)
2 /4 pound Chinese pea pods (ends removed)
1 cup pineapple chunks (fresh, or canned in unsweetened juice)
1/3 cup water
3 tablespoons soy sauce
1/2 teaspoon salt
1/4 teraspoon black pepper
1 tablespoon Chinese sesame oil
Combine orange, apple, and lemon juice, turbinado sugar, and cornstarch in a small bowl. Set aside.
In a small saucepan heat 2 cups oil. Fry tofu cubes until golden brown, about 5 minutes. Set aside. Cut zucchini lengthwise in half, then slice in pieces 1/2 inch wide.
Heat 3 tablespoons oil in wok over medium heat, add ginger and hing. Fry for 30 seconds, then add pepper strips. After 2 minutes add carrots, zucchini and pea pods, and stir fry for 3 minutes longer. Add water, soy sauce, salt, pepper, and pine apple chunks, if fresh. Cover and simmer for 8 minutes or just until vegetables are slightly tender.
Stir in fried tofu cubes and juice mixture. If canned fruit is being used it should also be added at this time. Stirring gently, cook until the sauce thickens, about 3 minutes. Remove from heat, stir in sesame oil, and serve immediately.
This recipe is, with gratitude, from the Higher Taste cookbook. Purchase the book here: http://www.amazon.com/The-Higher-Taste-Vegetarian-Karma-Free/dp/1845990471