Growing up, tofu was one of those foods that was just kind of there. I didn’t not like it, but I can’t remember particularly liking it either. It wasn’t until later that I started enjoying it. The spinach, cabbage, and tofu could be a little bland, but the sauce totally makes up for it. By blending it, the coconut milk causes the sauce to be light and airy. It is sweet, but depending on the amount of chile paste you use, it can be spicy too. The lime juice rounds out the peanut flavor and makes it tangy.
Steamed Tofu with Greens and Peanut Sauce
via Williams Sonoma
- 1/2 cup creamy peanut butter
- 1/2 cup light coconut milk
- 3 tbsp fresh lime juice
- 2 tbsp firmly packed light brown sugar
- 1 1/2 tbsp soy sauce
- 1 1/2 to 2 tsp Asian red chile paste
- 3/4 lb chopped green or savoy cabbage
- 6 oz baby spinach
- 1 lb firm tofu, cut into slices
- In a blender, combine peanut butter, coconut milk, lime juice, brown sugar, soy sauce, and chile paste. Process until smooth. Transfer the peanut sauce to a bowl.
- Set a steamer rack inside a large pot filled with about 2 inches of water.
- Arrange the cabbage on the steamer and bring the water to a boil. Cover 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 more minutes.
- Serve with a drizzle of peanut sauce.