|Olive oil||2 Tablespoon|
|Yellow onions||3 Medium , coarsely chopped|
|Sweet green pepper||1 Large , cored, seeded, and cut into 3/4 inch squares|
|Sweet red pepper||1 Large , cored, seeded, and cut into 3/4 inch squares|
|Garlic||3 Clove (15 gm) , minced|
|Water||1 3⁄4 Cup (28 tbs)|
|Quick cooking white rice||3⁄4 Cup (12 tbs)|
|Frozen black eyed peas||20 Ounce , unthawed (Two 10 Ounce Each Packages)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Red wine vinegar||2 Teaspoon|
|Firm tofu||1 Pound , cut into 3/4 inch cubes|
Heat the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the onions, green and red peppers, and garlic, and saute, stirring occasionally, for 5 minutes or until soft.
Transfer to a bowl and set aside.
Pour 3/4 cup of the water into the skillet and bring to a boil over high heat.
Add the rice, cover, and remove from the heat; let stand for 5 minutes, then transfer to the bowl.
Pour the remaining water into the skillet and bring to a boil over moderate heat.
Add the peas, salt, black pepper, and red pepper flakes, then return to a boil.
Reduce the heat to low, cover, and simmer for 35 minutes or until the peas are almost tender.
3 Stir in the mustard, vinegar, tofu, and reserved vegetables and rice.
Cover and simmer for 5 minutes or until the peas are tender and the tofu is heated through.