Cut Chinese cabbage and kale in half, cut into narrow strips, set aside.
Tofu triangles: Cut tofu into triangles about 5 mm thick. Mix soy sauce and sesame oil with the tofu, let sit for about fifteen minutes.
Meanwhile, heat peanut oil in a wok or large skillet. Finely chop shallots, add, stir-fry 2-3 min until lightly browned.
Add crushed ginger, coriander seeds, garlic, red chilies, lime zest and juice, stir-fry 1-2 min, add cabbage and savoy cabbage set aside, stir-fry 3 min more, reduce temperature. Season with salt and pepper.
Add coconut milk, simmer on low heat with lid closed for four to five min. Sprinkle toasted coconut chips over Tofu triangles roast in hot broiler or coated pan for about two minutes. Serve with vegetables.
Chinese cabbage * Special: shorter cooking time and easier to digest than other types of cabbage, therefore very suitable raw for leaf salad or in Chinese stir-fry dishes.
* Purchase: the leaves should be firm and wavy, the leaf veins white.
* Season: Inland May-November.
Pointed cabbage Variation Pointed cabbage: Prepare as for Chinese cabbage. Instead of four to five minutes, lightly curl for eight to ten minutes.
Special: pointed cabbage has the finer texture than cabbage, is more tender, easier to digest, and softens faster.
* Purchase: The typical pointed heads are less firm than those of cabbage.
* Season: Inl
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