Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut
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“This dish has a mild flavor, but if you'd like something with a stronger flavor it would be easy to spice up. Serve it by itself, with noodles or rice, or wrapped in a tortilla”
Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut
0 recipe photos
READY IN:30mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 head cauliflower, chopped
- 1⁄8 head cabbage, chopped into squares
- 1 onion, chopped
- 450 g extra firm tofu
- 2 cups coconut milk
- 3⁄8 cup soy sauce
- 4 tablespoons peanut butter
- 4 teaspoons sesame oil
- 4 teaspoons minced garlic
- 1⁄2 teaspoon chili powder
Directions
- Chop up the cauliflower, cabbage, and onion (approx 1" squares).
- Cube tofu into bite-sized pieces.
- Toss tofu in flour, fry in a little hot oil until brown. Remove from pan and drain on absorbent paper. Add onion to frypan and cook until transparent.
- Wipe out frypan with paper towel.
- Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. You will need to break up the peanut butter with a fork first because it will stick to the whisk.
- Pour the coconut peanut sauce into the frypan and heat until bubbling.
- Add the vegetables to pan and reduce heat to simmer.
- Allow the dish to simmer covered on the stove for 10 minutes.
- Remove the lid and let simmer for 5 more minutes, stirring occasionally.
- Add cooked onion and crispy tofu to pan and simmer for a further 5 minutes.
- Serve on a bed of steamed rice or noodles (or you can wrap in a tortilla).
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Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut