Greens & Tofu In Peanut Sauce
|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.