..::: DULCEATTE :::..

SWEET AND SOUR TOFU WITH VEGETABLES.

Ingredients:

• 1 TB of Cornflour.
• 180ml/6fl.oz. of fresh (natural ) vegetable stock.
• 3 TB of white wine vinegar.
• 2 TB of Dulceatte Agave Nectar.
• 1 TB of Tomato sauce.
• 2 TB of Soy Sauce.
• 1/2 tsp of Ground Ginger.
• 1/4 tsp of Cayenne Pepper.
• 2 TB of Soy Oil.
• 2 Garlic Cloves, peeled and crushed.
• 1 Onion, thinly sliced.
• 2 Carrots, cut into matchsticks.
• 1 Capsicum (sweet pepper), cut into strips.
• 1 Stick Celery, cut into strips.
• 75g/3oz of Mushrooms, thickly sliced.
• 450g/1lb of Firm tofu, cut into strips.

• RED FRUITS CAKE WITH COCOA CHOCOLATE.
• YOGURT AND BASIL DRESSING.
• PICO DE GALLO DULCEATTE.
• SWEET AND SOUR TOFU WITH VEGETABLES.
• SALMON WITH MUSTARD AND AGAVE NECTAR.
• MONGOLIAN BEEF/ GLUTEN.
• MELON OATMEAL WATER.
• LASSI (Indian yogurt drink).
• CHAI (South-Indian Tea).
• SWEET MARIACHI COCKTAIL.

1. In a bowl, mix the cornstarch with a little of the stock until well blended.
2. Add the rest of the stock, vinegar, Dulceatte Agave Nectar, tomato sauce, soy sauce, ginger and cayenne pepper, toss well and set aside.
3. Heat the oil in a stainless steel wok or large frying pan over medium-high heat. Add the garlic, onion, and carrots and stir-fry for 5 minutes.
4. Add the peppers, celery and mushrooms and stir-fry for a further 3-4 minutes.
5. Stir in the sauce and continue stir-cooking to thicken.
6. Add the tofu and cook for 5 minutes until the tofu is heated through.
7. Serve with brown rice.