Hawaiian tofu with chinese cabbage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unsweetened pineapple juice |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Cider vinegar |
| ⅔ | cup | Katchup (catsup) |
| 2 | tablespoons | Vegetable oil |
| 2 | pounds | Tofu, cut into 3x1 inch strips (6 to 7 cups) |
| 1 | small | Head Chinese cabbage, thinly sliced |
| 3 | To 4 tbls. cornstarch | |
| ¼ | cup | Water |
| 8 | cups | Hot cooked brown rice |
Directions
This stir-fry dish is an ideal quick meal for a small crowd.
In a bowl combine the pineapple juice, soy sauce, cider vinegar and katchup. Reserve. Heat the oil in a wok or larghe skillet and add the tofu. Stir-fry for a few minutes over medium-high heat until throughly hated. Add the Chinese cabbage and stir until slightly wilted. Stir the sauce ingredients once again. Lower heat to simmer, add sauce to the skillet. Stir cornstarch and water together. When the sauce begins to bubble, stir in ⅔ of the cornstarch mixture.
Cook just until the sauce is thickened. Add remaming cornstarch mixture if necessary. Serve immmediately over brown rice.
From the cookbook "Tofu, Tempeh & Other Soy Delights" by Camille Cusumano
AR/94