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Greens & Tofu In Peanut Sauce

Veggie.Lover's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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