Guest guest Posted September 9, 2003 Report Share Posted September 9, 2003 Hi Everyone, I did this great recipe yesterday; and it turned out great. It is fast, easy and tasty! I got this from The Whole Soy Cookbook page 144. Maui Tofu Serves 6 Serve over hot rice 2 T toasted sesame oil 2 Tsp vegetable oil (I used all vegetable oil since sesame oil was not available in the store) ¼ C soy sauce 1 med. Onion, sliced 1 med. Green bell pepper, seeded and sliced 1 med. Red bell pepper, seeded and sliced 2 garlic cloves, minced 1 1-inch piece fresh ginger, grated (I used dried powdered ginger and ginger flavored soy sauce instead of fresh ginger and regular soy sauce. Fresh ginger was not available at the store) 1 C chopped pineapple, with juices (I used canned) 1 C vegetable stock 1-pound extra-firm tofu, cubed ¼ head green cabbage, shredded 3 C cooked rice Heat the oils and soy sauce over high heat in a large saucepan or wok and sauté the onion and peppers for 5 minutes. Add the garlic and ginger and cook for 1 more minute. Add the pineapple, stock, and tofu and simmer for 15 minutes. Toss in the cabbage and serve over rice immediately. Information is for a 1-cup serving, including a ½-cup of rice: Calories 192; Total Protein13g; Soy protein 6 g; Carbs 12g; Fat 12g; c Cholesterol 0mg; Fiber 3g; Sodium 708mg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2003 Report Share Posted September 10, 2003 Susan, This looks fabulous...I'll be trying it this weekend for sure! ~Nita - Susan Rhee Susan Rhee Tuesday, September 09, 2003 6:45 PM Maui Tofu Hi Everyone, I did this great recipe yesterday; and it turned out great. It is fast, easy and tasty! I got this from The Whole Soy Cookbook page 144. Maui Tofu Serves 6 Serve over hot rice 2 T toasted sesame oil 2 Tsp vegetable oil (I used all vegetable oil since sesame oil was not available in the store) ¼ C soy sauce 1 med. Onion, sliced 1 med. Green bell pepper, seeded and sliced 1 med. Red bell pepper, seeded and sliced 2 garlic cloves, minced 1 1-inch piece fresh ginger, grated (I used dried powdered ginger and ginger flavored soy sauce instead of fresh ginger and regular soy sauce. Fresh ginger was not available at the store) 1 C chopped pineapple, with juices (I used canned) 1 C vegetable stock 1-pound extra-firm tofu, cubed ¼ head green cabbage, shredded 3 C cooked rice Heat the oils and soy sauce over high heat in a large saucepan or wok and sauté the onion and peppers for 5 minutes. Add the garlic and ginger and cook for 1 more minute. Add the pineapple, stock, and tofu and simmer for 15 minutes. Toss in the cabbage and serve over rice immediately. Information is for a 1-cup serving, including a ½-cup of rice: Calories 192; Total Protein13g; Soy protein 6 g; Carbs 12g; Fat 12g; c Cholesterol 0mg; Fiber 3g; Sodium 708mg contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2003 Report Share Posted September 10, 2003 --- B " H Great recipe! Since I keep to the Natural Hygiene program and don't eat cooked fruits, I'll add a tablespoon full of the sweet type of apple cider at the end to get the sweet nice. Nice and easy. Thanks. Doreen In , " Nita Crabb " <nitacrabb@c...> wrote: > Susan, > > This looks fabulous...I'll be trying it this weekend for sure! > > ~Nita > - > Susan Rhee > Susan Rhee > Tuesday, September 09, 2003 6:45 PM > Maui Tofu > > > Hi Everyone, > > > > I did this great recipe yesterday; and it turned out great. It is fast, easy and tasty! I got this from The Whole Soy Cookbook page 144. > > > > Maui Tofu > > > > Serves 6 > > > > Serve over hot rice > > > > 2 T toasted sesame oil > > > > 2 Tsp vegetable oil (I used all vegetable oil since sesame oil was not available in the store) > > > > ¼ C soy sauce > > > > 1 med. Onion, sliced > > > > 1 med. Green bell pepper, seeded and sliced > > > > 1 med. Red bell pepper, seeded and sliced > > > > 2 garlic cloves, minced > > > > 1 1-inch piece fresh ginger, grated (I used dried powdered ginger and ginger flavored soy sauce instead of fresh ginger and regular soy sauce. Fresh ginger was not available at the store) > > > > 1 C chopped pineapple, with juices (I used canned) > > > > 1 C vegetable stock > > > > 1-pound extra-firm tofu, cubed > > > > ¼ head green cabbage, shredded > > > > 3 C cooked rice > > > > 1.. Heat the oils and soy sauce over high heat in a large saucepan or wok and sauté the onion and peppers for 5 minutes. > 2.. Add the garlic and ginger and cook for 1 more minute. > 3.. Add the pineapple, stock, and tofu and simmer for 15 minutes. Toss in the cabbage and serve over rice immediately. > > > Information is for a 1-cup serving, including a ½-cup of rice: > > > > Calories 192; Total Protein13g; Soy protein 6 g; Carbs 12g; Fat 12g; c > > Cholesterol 0mg; Fiber 3g; Sodium 708mg > > > > > Quote Link to comment Share on other sites More sharing options...
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