Greens & Tofu In Peanut Sauce Recipe
Ingredients
| 1/3 cup crunchy peanut butter | ||
| 1 small can sweetened coconut milk | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1 1/2. tablespoons each white vinegar and soy sauce | ||
| 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger | ||
| Ground red pepper | 1/4 Teaspoon | |
| 1 tablespoon peanut oil or salad oil | ||
| 2 cups each thinly shredded cabbage and spinach | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Bean sprouts | 2 Cup (16 tbs) | |
| 1/2 pound firm tofu, cut into 1/2 inch cubes | ||
| 8 ounces rice vermicelli or Chinese wheat flour noodles, cooked, or 4 to 5 cups hot cooked rice | ||
| 1/2 cup crisp onion flakes | ||
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.
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.
Chef
