Slow braised cabbage and Hodo tofu in a coconut stew.
1/2 yellow onion, diced small
2 Tablespoons rice bran oil
2 Tablespoons pickled radish
2 cups coconut milk
1 cup water
1 teaspoon kosher salt
1 Tablespoon sugar, optional
1 head Savoy cabbage, torn into large pieces
1 cup mixed bell peppers, seeded, julienned
1 12-oz Hodo Firm Tofu or Medium Tofu
1. Heat oil in a pot, and sweat onions till translucent.
2. Add pickled radish, saute one more minute.
3. Add coconut milk, water, salt, sugar and cabbage, stir to mix, and cover and simmer on low until cabbage is soft, about 20 minutes.
4. Add bell peppers and tofu and heat through.