Pineapple Herb Fusilli

For the pineapple and cabbage fusilli, cut pineapple into cubes and cabbage into fine strips. Cook the fusilli. Sauté finely chopped onion in vegetable oil. Add cabbage and sauté.

Let it steam for about 5-10 minutes. Add diced smoked tofu and continue to sauté for a few minutes.

Mix in cooked fusilli and pineapple chunks and season with salt and pepper. Serve the pineapple-cabbage fusilli with leaf salad.

Preparation Tip:

Instead of cabbage, you can also use Chinese cabbage for the pineapple cabbage fusilli, but it is steamed only very briefly.

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