Steamed Tofu with Greens and Peanut Sauce
This is a virtuous vegetarian supper, with nutrients from the cabbage and spinach and protein from the tofu. The steaming technique is quick and lean, limiting the fat content to the healthy fats from coconut milk and peanut butter in the rich sauce.
- 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
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 One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).