7 tangerines, divided
1 1/3 c. water
1/4 c. soy sauce
1 clove garlic
2 lb. tofu, cut into 1/2-inch cubes
1/2 c. sugar
1/4 c. cornstarch
1/4 c. cider vinegar
1 green sweet pepper, seeded and cut into strips
1 red sweet pepper, seeded and cut into strips
1 med. onion, sliced

Cut 5 tangerines into halves and extract the juice by hand or by using an electric juicer; measure 1 1/3 cups tangerine juice. Combine tangerine juice, water, soy sauce, and garlic in large saucepan. Bring to a boil, reduce the heat, and add the tofu; cover, and simmer for 1 hour. Remove the garlic and discard. Strain cooking liquid and reserve for sauce. In a medium saucepan, mix sugar and cornstarch; add the vinegar and stir until smooth. Gradually stir in the reserved liquid. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a boil. Add peppers and onion; simmer for 10 minutes. Section and seed remaining 2 tangerines. Add tofu and tangerine sections; heat thoroughly and serve. Makes 6 to 8 servings.