Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Unsweetened pineapple juice -strips (6 to 7 cups)
2 tb Soy sauce 1 sm Head Chinese cabbage, thinly
2 tb Cider vinegar -sliced
2/3 c Katchup (catsup) 3 To 4 tbls. cornstarch
2 tb Vegetable oil 1/4 c Water
2 lb Tofu, cut into 3x1 inch 8 c Hot cooked brown rice

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 2/3 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

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