Cabbage, Spinach and Tofu with Peanut Sauce

This recipe is from here, I made a few little changes, like adding peas.

cabbage, spinach and tofu with peanut sauce
1/2 block of extra firm tofu, cut into squares (I prefer to crumble it.  Be sure to drain it well first.)
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
1 cup frozen peas
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
brown rice
1 t vegetable oil
lime wedges (optional)

for the sauce:
1/4 c peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
warm water

1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey depending on your own tastebuds. Set aside.

2. In a large skillet or wok, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.

3. In large bowls, add brown rice and then top with the tofu-vegetable mixture. Drizzle with peanut sauce.

***

This was good.  SO GOOD!  I could eat cabbage all day.  It was so filling and healthy, but we felt awesome after we ate it.  Yum...I want more...