Sunday Night

I have a new cookbook given to me by my friend Sandy.  It is called Eat Well by Williams-Sonoma.  Sandy always works for Williams-Sonoma over Christmas and according to her husband never brings a dime home.  This year she bought herself all new All Clad cookware.  Anyway, I have made several dinners from this book and they are all great.  Last Friday I asked Jim whether he wanted to have a Tofu meal or go to the Club.  We went to the Club, so last night was Tofu night.  This meal just screams health. 
First get out your wok and bamboo steamers.  Chop up 3/4 pound of savoy cabbage.  Place in steamer and put in wok over boiling water for 7 minutes or until wilted.  Fill the next basket with 6 oz of spinach leaves and 1 lb. of firm tofu cut in one inch cubes.  Add to wok and steam about 5 minutes longer. 
Make the peanut sauce.  Combine 1/2 c. creamy peanut butter, 1/2 c. light coconut milk, 3 T fresh lime juice, 2Tbrown sugar, 1 1/2 T soy sauce and 2t Asian red chile paste in a blender.  Process until smooth and put in a bowel.  I arranged the cabbage, spinach, and tofu on a platter and passed the peanut sauce.  This is supposed to feed 4, but Jim ate it all complaining all the way.  To round out the meal I was going to serve these wonderful blood oranges that my friend Mary sends from Florida, but Jim had enough of the healthy and had his orange slices with chocolate ice cream.