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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another from The Whole Soy Cookbook . Ingredients:
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 |
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.
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