The sweet and sour combination is achieved with vinegar and sugar. I have kept the amount of added sugar low by adding the whole can of pineapple with the juice, but I find it still needs a bit of sugar to balance the vinegar. You can adjust the amounts to suit your taste. However, I have found 1/2 cup of vinegar and 1/4 cup of sugar works nicely for me and my family.
Any mild-tasting vinegar works nicely. I like rice vinegar, but I have also used red wine vinegar. Apple cider vinegar has a very strong taste, but might work, too. Use a mild-tasting sugar as well. White or brown sugar, apple juice concentrate, or agave would all work well.
Sometimes, I add a can of water chestnuts instead of the baby corn listed in the recipe. Water chestnuts stay firm after cooking, giving a satisfying crunch to the dish.
Open all the cans and chop all the veggies and tofu before you start cooking the onions, and the hardest part of the recipe is done. This is a big recipe; you will have plenty of leftovers to carry you through for a couple of days.
makes 6 servings
1 small yellow onion, sliced
2 cloves garlic, coarsely chopped
2.5 cm (1 inch) fresh ginger, coarsely chopped
1-796 ml (28 ounce) can no-salt-added diced tomatoes
1-398 ml (14 ounce) can pineapple chunks in juice
1-398 ml (14 ounce) can baby corn, drained and rinsed
1 green pepper, cut into chunks
1 small or 1/2 large cauliflower, cut into florets
1-350 gram (about 12 ounces) package firm tofu, cubed
1 cup water
1/2 cup rice vinegar
1/4 cup sugar or other sweetener
2 Tablespoons cornstarch
4 Tablespoons cold water
To your health and happiness,
Beans and Rice