Thai Peanut Tofu

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Ingredients:

1 block Mrs. Cheng’s firm tofu
soy sauce
1 can Taste of Thai coconut milk
½ C. peanut butter
¼ C. honey
1 ½ Tbsp. Patak mild curry paste
Shredded green cabbage

Drain tofu, pat dry, and cut into cubes. Sprinkle with soy sauce and bake for about 25 minutes at 350 degrees.

In a medium saucepan, whisk together peanut butter and coconut milk. Heat on medium heat. Add curry paste and honey and stir to blend.

On a platter, layer the shredded cabbage on the bottom, put the baked tofu on top, and pour the peanut sauce over it. Serve.

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