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by Caitlin Saniga

The peanuts, basil and cilantro gave this dish a nice, fresh Thai vibe. And the peanut sauce was superb!

Rice:

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice

Sauce:

  • 3 tablespoons peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 garlic clove, minced finely
  • 2 teaspoons soy sauce
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon olive oil
  • salt

Everything else:

  • 1 pound green cabbage, cut into 1/4-inch ribbons
  • salt
  • olive oil
  • 1 10-ounce box extra-firm tofu, diced into 1/2-inch cubes
  • pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped basil
  • 1 tablespoon roasted peanuts

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

For the sauce, combine all of the ingredients except the salt, adding 2 to 4 tablespoons of warm water to make it the consistency you wish. Add 1/4 teaspoon salt, taste, and adjust seasonings.

Set a steaming basket in a saucepan over boiling water. Lay the cabbage over the bottom, sprinkling lightly with salt. Cover and steam until the cabbage is bright green and tender, 8 to 10 minutes.

Meanwhile, coat the bottom of a large pan with olive oil and warm over medium heat. Add the tofu and cook until the edges are golden and crispy, 6 to 8 minutes. Season with slat and pepper.

Spoon helpings of rice onto each plate and top with the cabbage and tofu. Drizzle peanut sauce on top, and garnish with cilantro, basil and peanuts. Serve warm.

Makes 2 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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