Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (5 oz./155 g) creamy peanut butter
  • 1/2 cup (4 fl. oz./125 ml) light coconut milk
  • 3 Tbs. fresh lime juice
  • 2 Tbs. firmly packed light brown sugar
  • 1 1/2 Tbs. soy sauce
  • 1 1/2 to 2 tsp. Asian red chile paste
  • 3/4 lb. (375 g) chopped green or savoy cabbage
  • 6 oz. (185 g) baby spinach
  • 1 lb. (500 g) firm tofu, cut into slices 1/2 inch (12 mm) thick

Instruction

  • In a blender, combine the peanut butter, coconut milk, lime juice, brown sugar, soy sauce and chile paste and process until smooth. Transfer the peanut sauce to a bowl.
  • Set a steamer rack inside a large pot filled with about 2 inches (5 cm) of water. Arrange the cabbage on the steamer and bring the water to a boil. Cover the pot and steam until the cabbage is wilted, about 7 minutes. Place the spinach leaves and tofu on top of the cabbage. Cover and steam until the spinach is wilted and the tofu is heated through, about 5 minutes more.
  • Mound the cabbage, spinach and tofu on a platter, drizzle with the peanut sauce and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).