Ingredients:
1/3 cup crunchy peanut butter
1 small can coconut milk (~7 ounces)
2 cloves green garlic, minced
1½ tablespoons each: white wine vinegar and soy sauce
1 teaspoon grated fresh ginger
1/8-1/4 teaspoon cayenne
1 tablespoon peanut oil
2 cups each: thinly shredded cabbage and chard leaves, stems removed and thinly sliced
½ cup thinly sliced spring onions, including greens
½ pound firm tofu, cut into ½-inch cubes
Directions:
1. In a small pan, combine peanut butter, coconut milk, garlic, vinegar, and soy sauce. Cook, stirring, over medium heat until well combined, then continue cooking, uncovered, for 3 minutes. Remove from heat and add ginger and cayenne.
2. Heat oil in a wide frying pan over medium hat. Add cabbage and chard and stems, and cook, stirring often, until greens are slightly wilted, about 2 minutes. Stir in onions, then add the tofu and peanut sauce; stir gently to mix well. Cover and cook just until heated through.
3. Serve over soba noodles or rice.
Serves 4-6