Sunday Sweet 'n' Sour

3 tbsp veg oil
1 onion, finely chopped
1 carrot, grated
1 green pepper, finely chopped
3 cloves garlic, minced
¼ c sesame seeds (use sesame oil in second part of recipe if you don’t have these)

While sautéeing about 10 mins, till tender, in a bowl mix the following:

2 eggs
1 c breadcrumbs
3/4 c walnuts, ground or finely chopped
¼ chopped parsley (1 tb dry)
1 tb dijon mustard
1 and ½ tb oil
3 tb soya sauce
1 tsp ground fennel seed (or dried mint and ground cloves)
3/4 tsp oregano
black pepper
1 pkg tofu (350 g)

Lightly beat eggs, add bread crumbs and then remaining ingredients. Mash the tofu, which you have pressed the moisture out of by pressing gently between two clean cloths, and add to bowl. Mix well and form one-and-one-half inch balls, make into patties or pat into an 8”x8” oiled pan. Bake at 350F for 20-30 mins.


Sauce:

In a pot combine:
1 and ½ c brown sugar
3 heaping tb cornstarch
½ tsp salt

Add:
½ c vinegar
¼ c lemon juice
3 c water

Cook over medium heat until thick and clear, stirring constantly.
Add:

1 can crushed pineapple


Serve balls, patties or loaf over brown rice and spoon sweet 'n' sour sauce over top.

Put a green salad on the table with this and you’ve got a meal fancy enough to serve your weekend company.