hawaiian tofu with chinese cabbage

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* Exported from MasterCook *

 

Hawaiian Tofu with Chinese Cabbage

 

Recipe By :Camille Cusumano

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Tofu

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups unsweetened pineapple juice

2 tablespoons soy sauce

2 tablespoons cider vinegar

2/3 cup catsup

2 tablespoons vegetable oil

2 pounds tofu -- cut into strips

1 small head Chinese cabbage -- thinly sliced

3 tablespoons cornstarch (3-4)

1/4 cup water

8 cups hot cooked brown rice

 

Prep: " Cut tofu into 3 X 1-inch strips (6 to 7 cups) " for 2 pounds

 

1. In a bowl combine the pineapple juice, soy sauce, cider vinegar, and catsup.

Reserve.

 

2. Heat the oil in a wok or large skillet and add the tofu. Stir-fry for a few

minutes over medium-high heat until thoroughly heated. Add the Chinese cabbage

and stir until slightly wilted.

 

3. Stir the sauce ingredients once again, lower heat to simmer, and add sauce to

the skillet. Stir cornstarch and water together. When sauce begins to bubble,

stir in 2/3 of the cornstarch mixture. Cook just until the sauce is thickened.

Add remaining cornstarch mixture if necessary. Serve immediately over brown

rice.

 

Source:

" Tofu, tempeh and other soy delights (Rodale 0878574891) "

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Per Serving (excluding unknown items): 397 Calories; 11g Fat (23.4% calories

from fat); 15g Protein; 63g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

511mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit;

1 Fat; 1/2 Other Carbohydrates.

 

NOTES : This stir-fry dish is an ideal quick meal for a small crowd.

 

Nutr. Assoc. : 0 0 0 0 0 0 183 439 0 2801