09 January 2013,21:10 by

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The use of tofu in this recipe creates a pleasant creamy texture, which contrasts delightfully with the crunchy stir-fried vegetables. Make sure you buy firm tofu, which is easy to cut neatly.
Serves :

Preparation Method :

  • Shred the white cabbage. Carefully remove the seeds from the chillies and chop them finely. Wear rubber gloves to protect your hands, if necessary.
  • Cut the tofu into strips.
  • Heat the wok, and then add 30 ml / 2 tablespoons of the oil.
  • When the oil is hot, add the tofu, stir-fry for 3 minutes, then remove it and set it aside. Wipe out the wok with kitchen paper.
  • Add the remaining oil. When it is hot, add the garlic, spring onions, and chillies, and stir-fry for 1 minute.
  • Add the green beans, corn, and bean sprouts and stir-fry for further 2 minutes.
  • Add the peanut butter and soy sauce to the wok. Stir well to coat the vegetables.
  • Add the tofu to the vegetables in the wok.
  • Pour the coconut milk over the vegetables, simmer for 3 minutes, and serve immediately.


  • 150 grams hard white cabbage
  • 2 green chillies
  • 250 grams firm tofu
  • 3 tablespoons Cooking oil
  • 2 garlic cloves, crushed
  • 3 spring onions (scallions), chopped
  • 175 grams green beans, topped and tailed
  • 175 grams baby corn, halved
  • 115 grams bean sprouts
  • 3 tablespoon smooth peanut butter
  • 1 ½ tablespoon dark soy sauce
  • 300 ml coconut milk

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