Total Time
Prep 15 mins
Cook 20 mins

Another from "The Whole Soy Cookbook".

Ingredients Nutrition


  1. Heat the sesame oil, vegetable oil and soy sauce over high heat in a large saucepan or wok and saute the onion and peppers for 5 minutes.
  2. Add the garlic and ginger, cooking for 1 more minute.
  3. Add the pineapple, stock and tofu and simmer for 15 minutes.
  4. Toss in the shredded cabbage.
  5. Serve over rice immediately.
Most Helpful

This had a really nice combination of flavors with the pinapple, soy sauce & ginger. This was also quick & easy to make in under 30 minutes. Great recipe!

toohot4u February 06, 2011

Wow! This is fantastic!! I made it exactly as written, except I put the tofu on a plate with paper towels underneath and on top. I put a heavy can over it and left it for 1/2 hour, to remove some liquid and make it even firmer (sometimes I have even extra-firm tofu break up when I cook it, and this keeps it from doing that). What a great combination of flavors -- the sweetness of the pineapple was a nice contrast to the peppers. The fresh ginger also added a tangy touch -- I can see why you call it Maui tofu, with such a blend of tropical flavors. I was a little unsure about adding the cabbage right when the pan came off the stove, as I was afraid it was be too crunchy and uncooked. However, after mixing it in with the other ingredients, it was just the right texture when I served it. Thanks for this delightful recipe. We loved it!

TasteTester April 26, 2010