alive logo

Sweet and Sour Tofu with Cactus


    Although cactus leaves are picked while young and tender, they still contain spines and eyes, which must be removed thoroughly before the leaves are ingested. A vegetable peeler and a sharp paring knife are the best tools to accomplish this task. The flavour of the leaves—similar to asparagus or a tart green bean—makes them a winning addition to soups, stews, and stir-fries.


    1 Tbsp (15 mL) coconut oil
    1 medium onion, chopped
    1 large carrot, thinly sliced diagonally
    1 garlic clove, minced
    2 cactus leaves (with spines and eyes removed), thinly sliced
    1/2 to 1 tsp (2 to 5 mL) grated ginger
    3/4 lb (350 g) medium-firm tofu, cut into chunks
    1 cup (250 mL) canned pineapple chunks (reserve juice)
    1/4 cup (60 mL) reserved pineapple juice
    2 Tbsp (30 mL) low-sodium soy sauce
    1 Tbsp (15 mL) apple cider vinegar
    Dash of black pepper

    To prepare cactus leaves, wearing gloves, hold leaf on cutting board and, using a sharp knife, scrape the spines (or thorns or eyes), running knife from back to front until completely clean. Repeat on other side and then trim off the edges and rinse.

    Heat oil in wok or large skillet. Add onion and carrots and stir-fry for a few minutes. Add minced garlic, cactus leaves, and ginger, and stir-fry for 2 minutes more. Add tofu and continue to stir-fry until tofu is lightly browned. Add remaining ingredients and cook, covered, for 5 to 7 minutes or until mixture thickens slightly.

    Serve over rice or similar grain.

    Serves 4.

    Each serving contains: 179 calories; 11 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (9 g sugars, 4 g fibre); 303 mg sodium

    from "Cook on the WIld Side", alive #365, March 2013


    Sweet and Sour Tofu with Cactus




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.