Prep 15 mins
Cook 20 mins
Another from "The Whole Soy Cookbook".
- 2 tablespoons toasted sesame oil
- 2 teaspoons vegetable oil
- 1⁄4 cup soy sauce
- 1 medium onion, sliced
- 1 medium green bell pepper, seeded and sliced
- 1 medium red bell pepper, seeded and sliced
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 cup chopped pineapple, with juices
- 1 cup vegetable stock
- 1 lb extra firm tofu, cubed
- 1⁄4 head green cabbage, shredded
- 3 cups cooked brown rice
- 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.
- Add the garlic and ginger, cooking for 1 more minute.
- Add the pineapple, stock and tofu and simmer for 15 minutes.
- Toss in the shredded cabbage.
- Serve over rice immediately.
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!
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!