Pointed cabbage with tofu and peanut sauce

Ingredients for 2 servings:

• 1 pointed cabbage
• 3 tbsp, heaped peanut butter
• 200 g tofu, natural
• 1 tsp curry powder
• 1 pinch of nutmeg, freshly grated
• ½ tsp cumin powder
• 1 tsp beet syrup or barley malt
• 1 onion(s)
• 2 tbsp oil (very heatable)
• 2 cup(s) water, hot
• 3 tbsp soy sauce, naturally brewed (shoyu)
• 1 tsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely dice the onion. Halve the pointed cabbage, remove the stalk, and finely chop both halves. Dice the tofu. Heat the oil in a wok (over high heat). Once the oil is hot, fry the diced onion. Add the pointed cabbage and tofu cubes and fry, stirring frequently. After about three minutes, deglaze with a little water, stirring again. Cover and let simmer for about ten minutes. Then turn off the heat and continue using the residual heat: Stir the peanut butter into the boiling water in the wok. Add the sugar beet syrup and stir thoroughly. Add more water if necessary so that the liquid in the wok has a thick sauce consistency. Mix in the spices and let it simmer for another minute. Finally, add the soy sauce and lemon juice. Mix everything well. Serve with rice or noodles. Note: The heat setting depends on the appliance. I use a rather weak electric stove and a cast iron wok. The quantities for water, oil and soy sauce are to be understood as rough guidelines.