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30 minutes
Prep: 10 minutes
Cook: 20 minutes
448 calories per serving view nutrition facts
4 servings
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| 2 | each | carrots | finely |
| 2 | medium | potatoes | sliced |
| 1 | cup | cabbage | shredded |
| 2 | cups | bean sprouts | |
| 1 | tablespoon | vegetable oil | |
| 1 | cup | tofu | cut in 1 inch cubes |
| 1 | cup | cucumber | sliced |
| 2 | medium | tomatoes | sliced |
| 1 | each | scallions, spring or green onions | |
| Sauce | |||
| 1 | tablespoon | vegetable oil | |
| 1 | each | garlic clove | crushed |
| 1 | small | onion | grated |
| 1 | each | green chili pepper | finely chopped |
| 1/2 | cup | peanut butter | crunchy |
| 1 | teaspoon | lemon juice | or vinegar |
| 1/2 | cup | coconut | creamed, in |
| 1/2 | cup | water | |
| 1 | x | salt | |
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2 minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5 minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.
| % Daily Value* | |
| Total Fat 29.0g | 44% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 192mg | 8% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 8.0g | 31% |
| Sugars 9.0g | |
| Protein 19.0g | 37% |
| Vitamin A | 116% | Vitamin C | 52% | |
| Calcium | 29% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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