This is an easy recipe but requires a lot of chopping. If you have those chopping-made-easy gadgets, then this should not be a biggie.
This is usually a filling for a dish we call "Fresh Lumpia". Since I couldn't find a suitable wrapper, I decided to make it as a topping on rice. Hubby is not a vegan, but he had no complaints. In fact, he loved it! He craved for more!
This is a great alternative for salad :)
1/2 medium cabbage shredded
2 quares of tofu cut into cubes
1 medium sweet potato cut into small cubes
1 carrot cut in thin strips
1 medium Singkamas or Mexican turnip cut in thin strips
3 cloves garlic
1 small onion sliced
1 cup water
1/2 cup finely chopped peanuts
1 1/2 tsp sugar
1 tbsp peanuts finely chopped
1/4 cup brown sugar,
1/4 cup low sodium soy sauce
1 cup water
2 tbsp. cornstarch dissolved in 2 tbsp. water
2 cloves of crushed garlic
For the sauce:
1. Mix the garlic, brown sugar and water in a sauce pan and put into a boil.
2. Put the peanuts and dissolved cornstarch mixture. Wait auntil the mixture is thickened. Don't afraid to adjust the taste and consistency in your liking.
3. Set aside to cool down.
1. Sautee onions and garlic until the onions turns translucent.
2. Add the sweet potato and carrots. Cook and mix for about a minute or two. 3. Add the tofu and water and let it simmer until sweet potatoes are soft. Add some water if it dries up.
4. Put the cabbage but don't mix. Turn the heat off and put the lid on. Let the steam cook the cabbage so you don't overcook it.
4. Top with Mexican turnip.
Mix finely chopped peanuts and sugar together. Sprinkle it on the dish.
Serve it over steamed rice.