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

Recipe by RGVeggie
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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