Cheap and always available, cabbage is a bit misunderstood. In a dish like this it softens and adds a mellow sweetness. Not what many people expect from their cabbage.
The tofu goes into the slow cooker without any pre-cooking. (Use firm or extra firm tofu or it will break down into mush.)
If you prefer your tofu chewier, you can add cook it separately and add it during the last 20 minutes of cooking time.
Serve with brown rice and steamed vegetables on the side and dinner is done.
Leftovers work well in a wrap next day for lunch.
- 1 medium onion, finely chopped (about 1 cup / 250 ml)
- 3 cloves garlic, minced
- 1 tablespoon / 15 ml chili powder
- 1 teaspoon / 5 ml dried ginger
- 1 tablespoon / 15 ml water
- ¼ teaspoon / 1.25 ml ground pepper
- 1 tablespoon / 15 ml soy sauce
- 1 tablespoon / 15 ml brown sugar
- ½ teaspoon / 1.25 ml salt
- 1 cup / 250 ml pumpkin puree
- ½ cup / 125 ml peanut butter
- 1 cup / 250 ml coconut milk
- ½ cup / 125 ml water
- ½ small head cabbage, roughly chopped (about 4 cups / 1 liter)
- 1 package (12 oz / 350 g) firm or extra-firm tofu, cut in ½-inch / 1.25 cm cubes
- 1 tablespoon / 15 ml lime juice
- Place onions, garlic, chili powder, ginger and 1 tablespoon / 15 ml water in small bowl. Heat in microwave for 1 minute before placing in slow cooker. (This step in optional. You can omit this and place the ingredients directly in the slow cooker. Cooking the spices a bit a the beginning can improve their taste, but it isn't necessary.)
- Add pepper, soy sauce, brown sugar, salt, pumpkin, peanut butter, coconut milk, and water. Stir to combine ingredients,
- Add tofu and cabbage and mix gently with ingredients in the slow cooker.
- Cover and turn to high. Cook for 3 hours. Stir in lime juice and serve with rice and steamed vegetables.