4 oz. cabbage
8 oz. firm tofu
3 tbs. vegetable oil
2 cloves garlic, crushed
3 scallions, chopped
6 oz. green beans, topped and tailed
6 oz. baby corn, halved'
4 oz. bean sprout
3 tbs. smooth peanut butter
11/2 tbs. dark soy sauce
1 1/4 cups coconut milk
Procedure:
1. Shred the cabbage.
2. Cut the tofu into strips.
3 Heat the non stick skillet, then add 2 tbs. of the oil. When the oil i hot, add the tofu, stir-fry for 3 minutes and remove. Set aside. Wipe out the skillet with paper towels.
4. Add the remaining oil. When it is hot, add the garlic, scallions and stir-fry for 1 minute. Add the green beans, corn and sprouts and stir-fry for a further 2 minutes.
5. Add the peanut butter and soy sauce. Stir well to coat the vegetables. Add the tofu to the vegetables.
