1 – Cut the tofu into cubes and fry until golden on olive oil. Reserve.

2 – Smash the peeled peanuts very well until becomes powder. Dissolve in 0,25 L of water. Add the coconut milk.

3 – Cut the cabbage leaves into thin strips (+/- 2 cm). Steam for 30 minutes.

4 – Put the mixture of coconut milk and peanuts water in a pan and when it’s boiling add the cabbage leaves. Spice with salt.

5 – Cook all for 20 minutes on low heat. Add the tofu and cook for 10 minutes more. Serve and sprinkle with chilli flakes.