Maui Tofu

Cubes of tofu mingle with colorful red and green peppers in this delicious stir-fry. The Hawaiian-style sauce, incorporating sweet pineapple, zingy ginger, and salty soy sauce, beautifully complements the velvety tofu. Serve over a bed of hot rice.

Serves 6

2 tablespoons toasted sesame oil (or water for sauteeing)

2 teaspoons vegetable oil

1/4 cup soy sauce or tamari

1 medium onion, sliced

1 medium yellow or green bell pepper, seeded and sliced

2 medium red bell peppers, seeded and sliced

2 garlic cloves, minced

1 1-inch piece fresh ginger, grated

1 cup chopped pineapple, with juices (just get canned pineapple and pour the whole thing into the pan – juices and all)

1 cup vegetable stock

1 pound extra-firm tofu, cubed

1/4 head green cabbage, shredded

3 cups cooked rice

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. Toss in the shredded cabbage and serve over rice immediately.

REMEMBER: there is NO fiber in animal products, and there is NO cholesterol in plant foods. CHOLESTEROL EXISTS ONLY IN ANIMAL FLESH AND PRODUCTS.