This is a virtuous vegetarian dinner, 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.
Steamed Tofu with Greens & Peanut Sauce
1⁄2 cup (5 oz/155 g) creamy peanut butter
1⁄2 cup (4 fl oz/125 ml) light coconut milk
3 Tbsp lime juice
2 Tbsp firmly packed golden brown sugar
1 1⁄2 Tbsp soy sauce
1 1⁄2–2 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 longer.
Mound the cabbage, spinach, and tofu on a platter, drizzle with the peanut sauce, and serve. Serves 4.
Find more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan.