![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
If you love sweet and sour, this dish is for you. I made it for my brother in law, a big meat eater and he liked it!
| About.com vegan recipe of the week |
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 Tbs cornstarch
- 3/4 cup vegetable broth
- 3 Tbs white wine vinegar
- 3 Tbs sugar
- 1 Tbs ketchup
- 2 Tbs soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 Tbs olive oil
- 2 cloves garlic minced
- 1 onion diced
- 2 carrots diced
- 1 green bell pepper diced
- 1 cup mushrooms sliced
- 1 14 oz package of firm or extra firm organic tofu drained and cubed
Ingredients
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Instructions
- In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside. In a large skillet or wok, stir fry the garlic, onion, and carrots in the oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir fry for another 3-5 minutes. Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Serve over rice and enjoy!
- Notes: