Pointed Cabbage with Tofu and Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pointed cabbage
- 3 tablespoon peanut cream (, peanut butter, heaped )
- 200 g tofu, natural
- 1 teaspoon curry powder
- 1 pinch nutmeg, grated
- 0.5 teaspoon ½ cumin
- 1 teaspoon sugar beet syrup or barley malt or honey
- 1 onion (s)
- 2 tablespoon oil (very heatable)
- 2 cup water, hot
- 3 tablespoon soy sauce, naturally brewed (Shoyu)
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Heat the oil in the wok (highest setting).
- Halve the pointed cabbage, cut out the stalk and finely chop the two halves. Dice the tofu. As soon as the oil is hot, fry the onion cubes in it. Add pointed cabbage and tofu cubes and fry, turning frequently. After about three minutes, deglaze the whole thing with a little water, turning again. Put the lid on and let it steam for about ten minutes.
- Then switch off the heat and continue with the remaining heat: stir the peanuts into the boiling water in a wok. Add the sugar beet syrup and stir in thoroughly. If necessary, add more water so that the liquid in the wok has a creamy sauce consistency. Mix in the spices and let steep for another minute. Finally add the soy sauce and lemon juice. Mix everything well.
- This goes well with rice or pasta.
- Note: The heat input depends on the devices. I use a rather flimsy electric stove and a cast iron wok. The quantities given for water, oil and soy sauce are to be understood as rough guide values.
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