Pineapple Glazed ʻUlu with Tofu
Main, side or appetizer
This tangy and sweet pineapple glazed 'ulu with tofu recipe by Ginger Café at Kona Community Hospital is delicious and packed with nutrition.
6 cups maple syrup
½ cups dijon mustard
⅓ cup tamari
2 ½ cups pineapple juice
4 Tsp sesame seeds
4 Tbsp olive oil
4 lb. firm tofu (about 8 cups)
10 lb 'ulu (about 10 cups)
3 lb bok choy sliced square (about 6 cups)
2 cups cornstarch
2 Tsp salt
2 Tsp pepper
Mix maple syrup, mustard, tamari, pineapple juic, sesame seeds. Cook into a glaze.
Sauté breadfruit in olive oil and cornstarch and set aside.
Fry tofu with salt and pepper and set aside.
Sauté bok choy and set aside.
Combine breadfruit, tofu, glaze, and bok choy and sauté until well heated and serve.