Tofu Peanut Cabbage Cups
- 25 min
- β β¬3.12
- 2 servings
- Easy
firm tofu, white cabbage, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- peanuts
- gluten
- sesame
Equipment
- stove
Prepare
Wash white cabbage
Wash white cabbage. Carefully separate large leaves, shave the thick ribs and keep the leaves whole as edible cups.
Cook
Prepare white cabbage (II)
Blanch the whole leaves in boiling tap water for 2 minutes until flexible. Rinse cold and pat dry; do not cut them up.
Pat firm tofu dry and cut into 1 cm cubes
Pat firm tofu dry and cut into 1 cm cubes; Wash and peel carrot, then grate finely Rinse spring onion.
Trim off the roots and thinly slice
Trim off the roots and thinly slice; Wash and halve lime Remove seeds; squeeze the juice from citrus fruit.
Mix peanut butter
Mix peanut butter, soy sauce, lime juice thoroughly in a separate bowl. Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Season with iodised salt
Season with iodised salt, black pepper, sesame seeds, spring onion now and mix thoroughly before serving.
Lay out the whole white cabbage leaves as cups
Lay out the whole white cabbage leaves as cups. Divide the prepared firm tofu, carrot among them; keep the leaves whole and do not fry them.
Finish
Spoon over the sauce already made from peanut butter
Spoon over the sauce already made from peanut butter, soy sauce, lime juice; do not make an additional batch.
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