Total Time
35mins
Prep 15 mins
Cook 20 mins

Another from "The Whole Soy Cookbook".

Ingredients Nutrition

Directions

  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