Prep 10 mins
Cook 20 mins
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
- 1⁄8 head cauliflower
- 1⁄8 head cabbage
- 1⁄2 Spanish onion
- 12 ounces extra firm tofu
- 1 cup coconut milk
- 1⁄2 cup soy sauce
- 2 tablespoons peanut butter
- 2 teaspoons toasted sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- Chop up the cauliflower, cabbage, and onion.
- Cube tofu into bite-sized pieces.
- Place the tofu and vegetables in a large pan or wok.
- Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic, and cumin in a bowl. You may need to break up the peanut butter with a fork first because it will stick to the whisk.
- Pour the coconut peanut sauce over the tofu and vegetables.
- Allow the dish to simmer covered on the stove for 10 minutes.
- Remove the lid and let simmer for 10 more minutes. It's not necessary to allow the dish to simmer for the full time if you're in a hurry, but this allows the tofu and vegetables to really soak up the sauce.
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.