Peel and julienne the carrots. Trim the outer leaves and cut the cabbage into 1/2cm (1/2”) x 5cm (2”) slices. Medium-dice the Tofu. Roughly chop the coriander leaves. Roughly chop the peanuts, If using.
Bring a pot of salted water to a boil. Add the carrots and return to boiling. Simmer until tender, about 1 minute, scoop out with a slotted spoon and put into a colander to drip-dry.
Next, add the cabbage and return to boiling. Simmer for about 1 minute, scoop out with a slotted spoon and put it into the colander with the carrots. Cover to keep warm.
Heat a non-stick frying pan on medium flame. Put in the Tofu and stir-fry until golden-brown, then add 1 Tbsp of soy sauce and stir-fry until all the liquid evaporates.
Heat a wok or a stew pot on a medium flame and add a Tbsp of oil, star anise, chili flakes and stir-fry. Then put in the fried Tofu. Next, add the carrots.
Add then the cabbage and stir-fry for one minute. Add 2 Tbsp of soy sauce, sake, and sesame oil. Stir-fry for a further minute. Turn off the flame.
Serve with fresh coriander, chopped peanuts, Indonesian soy sauce.