INGREDIENTS

  • 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

DIRECTIONS

  1. Chop up the cauliflower, cabbage, and onion.
  2. Cube tofu into bite-sized pieces.
  3. Place the tofu and vegetables in a large pan or wok.
  4. 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.
  5. Pour the coconut peanut sauce over the tofu and vegetables.
  6. Allow the dish to simmer covered on the stove for 10 minutes.
  7. 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.