Savoy cabbage in coconut milk with tofu and cashews

Ingredients for 4 servings:

• 1 bag of cashew nuts, approx. 100 g – 150 g each
• some rapeseed oil for frying
• 125 g tofu (natural tofu)
• 1 vegetable onion(s)
• 2 chili peppers (Rawit), hot
• 2 garlic cloves
• 1 tbsp soy sauce
• 1 head of savoy cabbage
• 2 tbsp vegetable stock powder, organic
• e.g. curry powder
• 2 ½ cans of organic coconut milk (400 ml each)
• 1 can of pineapple, approx. 560 g
• 2 slice(s) fresh ginger
• 1 bunch of spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan, vegetarian

Heat a wok with a little rapeseed oil and roast the cashews over medium heat. Remove the cashews from the pan and set aside. Cut the tofu into bite-sized pieces. Add a little rapeseed oil to the wok and fry the tofu pieces until crispy. Meanwhile, finely chop the onion, finely chop the chilies, and peel the garlic. When the tofu is lightly browned and crispy, press in the garlic, add the onions and chilies, and fry over medium heat for about 5-10 minutes. Then deglaze the tofu with the soy sauce, bring to a boil briefly, remove from the pan, and set aside. Cut the savoy cabbage into strips, wash it, and add a layer of it to the warm wok with a little rapeseed oil. Dissolve the vegetable stock in about 200 ml of water and pour some of it over the savoy cabbage. When the savoy cabbage has shrunk a little, add the remaining layer of savoy cabbage to the pan and pour over some more of the vegetable stock. Cover the pan and simmer the savoy cabbage for about 15 minutes, stirring occasionally. When the savoy cabbage is partially soft but still crunchy, add the coconut milk and season with curry powder to taste. Then add the tofu, onions, etc. Drain the pineapple, cut it into pieces, and add it as well. Do the same with the peeled and finely chopped ginger. Simmer the dish for another 10 minutes, seasoning to taste if necessary. Slice the spring onions into rings, wash them, drain them, place them in a small bowl, and place them on the table next to the roasted cashews. I like to serve this with quinoa or basmati rice. Place the side dish you’ve prepared in parallel in a deep plate, top with the savoy cabbage and coconut milk, and garnish with the cashews and spring onions.