Recipes • NZ Vegetarian Society

Ingredients

• 1 1/2 cups jasmine rice, rinsed well in a sieve
• 3 cups (740ml) water
• 1 packet (250g) defrosted tofu
• Gently squeeze out the excess water and crumble the tofu into bite-sized pieces (if using fresh tofu cut into cubes)
• 1 clove garlic, crushed
• 1 Tbs frozen ginger, grated on a micro-plane
• 100ml light soy sauce or tamari
• 1 tsp sesame oil
• 200g fresh pineapple, cored and chopped into chunks
• 1 onion or 1/2 a leek, thinly sliced
• 1 carrot, thinly sliced
• 1/4 of a broccoli, cut into small florets
• 1/4 of a cauliflower, cut into small florets
• 1/4 of a red cabbage, very finely sliced