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This recipe is fantastic for serving in the summer, because of the tropical pineapple, but it’s also a great cold-weather treat served piping hot over a bed of rice. This is one of the first recipes I ever created with tofu, so it holds very fond memories for me.
2 teaspoons sesame oil, divided
16 ounces extra firm tofu, cubed
1 cup vegetable stock (store-bought or homemade)
½ to 3/4 cup pineapple juice
About 5 minutes before you’re ready to serve it, add the peanuts and cabbage. Cook until the cabbage is somewhat wilted.
Remove from heat, and serve hot, on a bed of brown rice.
Serves 4 to 6