VeganMoFo Day 9 Sweet and Sour Dipping Sauce

It's Tuesday so that means veggies and rice again. I'm going to make up this sauce (and NOT cook it as directed) and use it to marinade some diced tofu, sauté the whole mess up, then mix it all into the rice.

I don't usually have juice around the house - way too high in caloric density and nobody but me would even drink the stuff, my husband preferring water or coffee, the kid water or Coke, so I buy the 6-pack of 6-ounce cans of no-salt added V-8 juice and use one can per batch, and instead of pineapple juice I use the small can of crushed pineapple. I pour the juice into the marinade, then dump the fruit itself into the skillet with the tofu and sauce. Comes out delicious.

Again I warn that the nutritional information added by Mastercook is for full-salt soy sauce and tomato juice, not the lower salt versions, and is for the whole batch of sauce.


* Exported from MasterCook *

Sweet and Sour Dipping Sauce

Recipe By :Mary McDougall
Serving Size : 1 Preparation Time :0:05
Categories : Low-Fat McDougall Acceptable
Salad Dressings Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup tomato juice
1/2 cup pineapple juice
1 tablespoon soy sauce
2 teaspoons balsamic vinegar

Place all ingredients in a saucepan and cook, uncovered, stirring occasionally until slightly thickened, about 5 minutes.

Source:
"The McDougall Quick and Easy Cookbook, page 218"
Copyright:
"1997"
T():
"0:05"
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Per Serving: 112 Calories; trace Fat (1.6% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1691mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fruit.

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Nutr. Assoc. : 0 0 0 0