- quartered onions
- sliced bell pepper
- sliced zucchini
- cashew nuts
- Asian vegetables
- coconut strips
ʻekahi 1. Whisk together; cornstarch, soy sauce/liquid aminos, sugar, and water.
ʻelua 2. Toss the cabbage with vinegar in another bowl.
ʻekolu 3. In a third bowl, whisk the mayonnaise, ginger, sesame oil, and 2 tsp. (10 ml) of water.
ʻehā 4. Heat the peanut oil in a wok or nonstick pan over medium heat.
ʻelima 5. Sauté the tofu until brown on both sides.
ʻeono 6. Remove the tofu and stir-fry the ginger for 1/2 minute.
ʻehiku 7. Sauté any optional items. (Add more soy sauce if needed.)
ʻewalu 8. Add the soy mixture and tofu. Stir.
ʻeiwa 9. Add rice to bowls, top with the stir-fry mixture, then edamame.
ʻumi 10. Drizzle with the sauce and top with scallions and cabbage.
Hele mai ai! (proper)
Come eat!
Mai ai! (common)
Come food!