Tofu simmered in coconut milk, tamari, and lime crowns blanched cabbage, steeped rice noodles, snow peas, and cucumber, the whole salad bound in a peanut butter dressing sharpened with lime zest and chili powder.
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Combine tofu in 12-inch sauté pan with coconut milk, 1/4 cup of the tamari, lime juice, and rice syrup. uncovered for 20-25 minutes or until mixture thickens. Set aside.
Prepare an ice bath. Bring 3 quarts water to . Add 1 tablespoon salt. Blanch cabbage in for 2 minutes . Transfer cabbage with slotted spoon to ice bath. Drain cabbage in colander for about 5 minutes . Squeeze out any excess moisture from cabbage and set aside.
Bring water back to . Transfer noodles to large bowl. When water comes to , pour water over noodles and let noodles steep for 10-15 minutes or until tender. Drain and rinse under cold water. Toss noodles with remaining 1/4 cup of tamari.
In 2 1/2 quart saucepan, heat oil on medium flame. Sweat onion, garlic, salt, and chili powder until onions are translucent. Add lime zest, lime juice, coconut sugar, and tamari.
In a small bowl, whisk coconut milk and peanut butter, stirring until smooth. Add to onion-garlic mixture and gently 2-3 minutes or until sauce thickens to desired consistency.
Remove sauce from heat and cool to room temperature. Toss half the peanut sauce with noodles.
Pool remaining peanut sauce on bottom of plate. Arrange plate with tofu, noodles, cabbage, snow peas, cucumbers, and peanuts.
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