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First thing Greta tells us is: "Unfortunately I am one of those people who doesn't own a set of measuring cups and/or spoons." -- which is fine and dandy by us. Just know that these amounts are approximate. And remember that these measures are all approximated in Pacific Coast Time.
Extra ingredients:
- Crushed Red Pepper to taste
- 1Â sweet red pepper (cubed)
- Snow Peas
- Peanuts (crushed)
- 1 can Pineapple Chunks
Here's what Greta recommends:
"To the dressing, add Crushed Red Pepper to taste. Cook pasta. Place Snow Peas in strainer. When pasta is cooked strain over Snow Peas and let sit for a few minutes. That's all the cooking you need to do - the Peas come out perfect. Bright green and crisp!
I grilled the Tofu. Brush the tofu with oil and grill over indirect heat about 3 or 4 minutes on each side depending on thickness of Tofu. Cube Tofu.
I found this dish difficult to toss so, toss pasta with all but 1/4 cup dressing. Dump 1/4 cup dressing into pasta pan and add tofu, and sweet red pepper to the snow peas and coat with dressing. Pour over pasta. Garnish with crushed peanuts and place pineapple chunks around edge of plate.
The red pepper is great in here -- gives it a kick. The combination of that with the pineapple! Awesome!Â
I hate cilantro so that was nixed. Also, I served the dish hot, the peppers and pineapple were cool so that added to the party in your mouth."
Thanks a million, Greta! It's as yummy as you said! Unfortunately, because of that cilantro comment, though, we're gonna have to go ahead and take back that medal. Sorry.
Prepare rice in a rice cooker or on the stove top.
Serve vegetable mix over rice and place tofu slices on top of the mixture two or three depending on the serving size.
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