Thai Peanut Tofu

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

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

2. In a medium saucepan, whisk together peanut butter and coconut milk. Heat on medium heat.

3. Add curry paste and honey.

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