Tofu, Cauliflower, Cabbage and Onion Stir-Fry W/ Coconut Peanut

READY IN: 30mins
Recipe by RGVeggie

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

Top Review by tmkurth

This is a great gluten-free recipe if you have the right soy sauce. I left out the soy sauce because I didn't have the kind without wheat; but added some curry powder (and salt) instead and it was very good. Due to personal convictions, I can't bring myself to use only 1/8 head of cauliflower; I just used the whole head and made extra sauce using the whole can of coconut milk and extra spices. Pretty flexible recipe; will be making it again. Update Apr 2009: Made this again, this time using soy sauce... Whole family agreed it was better the first time without the soy sauce! Soy sauce and coconut milk together are just not working for us. Still glad to have the recipe - it's right up our alley.

Ingredients Nutrition


  1. Chop up the cauliflower, cabbage, and onion (approx 1" squares).
  2. Cube tofu into bite-sized pieces.
  3. 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.
  4. Wipe out frypan with paper towel.
  5. 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.
  6. Pour the coconut peanut sauce into the frypan and heat until bubbling.
  7. Add the vegetables to pan and reduce heat to simmer.
  8. Allow the dish to simmer covered on the stove for 10 minutes.
  9. Remove the lid and let simmer for 5 more minutes, stirring occasionally.
  10. Add cooked onion and crispy tofu to pan and simmer for a further 5 minutes.
  11. Serve on a bed of steamed rice or noodles (or you can wrap in a tortilla).

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