You are here

Greens & Tofu In Peanut Sauce

Veggie.Lover's picture
  Crunchy peanut butter 1⁄3 Cup (5.33 tbs)
  Sweetened coconut milk 1 Can (10 oz) (1 Small Can)
  Garlic 2 Clove (10 gm), minced / pressed
  White vinegar 1 1⁄2 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Grated fresh ginger/1/4 teaspoon ground ginger 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Peanut oil/Salad oil 1 Tablespoon
  Thinly shredded cabbage 2 Cup (32 tbs)
  Shredded spinach 2 Cup (32 tbs)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Bean sprouts 2 Cup (32 tbs)
  Firm tofu 1⁄2 Pound, cut into 1/2 inch cubes
  Rice vermicelli/Chinese wheat flour noodles, cooked / 5 cups hot cooked rice 8 Ounce
  Crisp onion flakes 1⁄2 Cup (8 tbs)

In a small pan, combine peanut butter, coconut milk, garlic, vinegar, and soy.
Cook, stirring, over medium heat until well combined, then continue cooking, uncovered, for 3 minutes.
Remove from heat and add ginger and red pepper.
Heat oil in a wide frying pan over medium heat.
Add cabbage and spinach and cook, stirring often, until greens are slightly wilted.
Stir in onions and bean sprouts, then add tofu and peanut sauce; stir gently to mix well.
Cover and cook just until heated through.
Serve over noodles and, if desired, sprinkle with onion flakes.
Note: To cook rice vermicelli, bring 3 quarts water to a boil over high heat.
Add noodles and cook, stirring occasionally, until tender.
Drain and rinse with hot water, drain again, and serve immediately.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2865 Calories from Fat 1173

% Daily Value*

Total Fat 139 g213.5%

Saturated Fat 72 g359.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1874.2 mg78.1%

Total Carbohydrates 356 g118.8%

Dietary Fiber 39 g155.8%

Sugars 88.3 g

Protein 83 g165.6%

Vitamin A 158.8% Vitamin C 358%

Calcium 101.5% Iron 93.2%

*Based on a 2000 Calorie diet

Greens & Tofu In Peanut Sauce Recipe