Peanut Coconut Cabbage Pot
Cabbage and tofu simmer in a coconut-peanut sauce sharpened at the end with lime. This dish gives broad cabbage strips time to soften instead of asking them to behave like quick-cooking greens. Stir the peanut butter smooth before the vegetables go in. Keep the simmer gentle and leave enough sauce to spoon around each portion.
Southeast Asian · Preparation time: 10 min · Cook time: 20 min · Total time: 30 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 300 g White cabbage
- 220 g Firm tofu
- 200 ml Coconut milk
- 35 g Smooth peanut butter
- 15 ml Soy sauce
- 20 ml Lime juice
- 100 ml Water
Allergens listed for these ingredients · Soy, Peanut, Wheat. Check package labels.
Step-by-Step Instructions
- Cut cabbage into broad strips and tofu into cubes. Stir coconut milk, peanut butter and measured water in a saucepan until smooth.
- Add cabbage and soy sauce, bring to a gentle simmer and cover loosely. Stir occasionally until cabbage softens.
- Add tofu and simmer until hot throughout. Finish with lime juice and serve with the sauce spooned over each portion.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep peanut butter rather than whole peanuts for the simmered sauce. Whole nuts do not disperse into the coconut milk and cannot supply the same thickening.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.