Hoppin John With Tofu

Ingredients

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

Directions

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.

Recipe Summary

Difficulty Level: Easy
Cuisine:
Course:
Ingredient:
Method: