• 2servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E
MineralsCalcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp crunchy peanut butter

  2. 100 ml hot water

  3. 1/2 lime , juice

  4. 2 tbsp soy sauce

  5. 1 tsp honey

  6. 1 tsp sesame oil

  7. 1 small cucumber

  8. 2 tbsp light olive oil

  9. 200 g tofu

  10. 2 cloves garlic , chopped

  11. 1 red chilli , or a pinch of dried crushed chilli flakes

  12. 200 g white cabbage , cored and chopped

Instructions Jump to Ingredients ↑

  1. Put the peanut butter into a small bowl and pour over the hot water. Leave on one side for a minute or so. Add the lime juice, soy sauce, honey, and sesame oil, and stir to combine.

  2. Cut the cucumber in half lengthways and scoop out the seeds. The best way to do this is to run a teaspoon gently down the seed cavity. Slice the cucumber into thin crescent shapes.

  3. Heat the oil in a wok until almost smoking. Fry the bean curd until golden, stirring all the time. Remove with a slotted spoon and set aside.

  4. Add the garlic and chilli and fry for 1 minute. Tip in the white cabbage, cook for a minute or so and return the bean curd to the wok. Stir in the cucumber and cook for a further minute. Transfer everything to a plate.

  5. Return the wok to the heat and pour in the peanut and water mixture. It will immediately start to bubble fiercely at the sides and darken slightly. As soon as the peanut butter comes to a boil, pour it over the bean curd and vegetables. If the sauce looks a tad thick, add a dash of water before you pour it over the vegetables. Serve straight away


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