Ingredients (2 servings)

• 150 g whole-grain rice
• 15 g shiitake mushrooms
• 250 g tofu
• 2 tbsp tamari or soy sauce
• 2 tsp chili sauce
• 1 1⁄2 tbsp nut butter (e.g. cashew)
• 1⁄2 tbsp maple syrup
• 1⁄2 tbsp lime juice
• 2 cloves garlic
• 1 thumb size fresh ginger
• 150 g white cabbage
• 1⁄2 red bell pepper
• 1 spring onion
• 2 tbsp coconut oil
• as needed mung sprouts (optional)
• as needed lime wedges (optional)
• as needed fresh cilantro, chopped

Instructions

1. Prepare rice as instructed according to the package.
2. Soak shiitake mushrooms in water.
3. Cut tofu into cubes and add to a bowl along with 1 tbsp soy sauce and 1 tsp chili sauce. Stir to coat and set aside.
4. Mix nut butter, 1 tbsp of soy sauce, maple syrup, lime juice, and 1 tsp chili sauce in a bowl.
5. Mince garlic and ginger.
6. Slice red cabbage, red bell pepper and spring onions thinly.
7. Cut shiitake mushrooms into halves.
8. Heat 1 tbsp coconut oil in a wok over medium heat.
9. Add marinated tofu and fry until brown while gently flipping.
10. Take the tofu out of the wok and set aside.
11. Return the same wok to medium heat and heat up remaining coconut oil.
12. Add mushrooms, cabbage, and bell pepper and sauté while stirring.
13. Cook with the covered lid for 2-3 min.
14. Add ginger, spring onions, mung sprouts, and garlic, stir, cover, and cook for another 1-2 min.
15. Return cooked tofu to the pan and add sauce.
16. Stir fry for a few minutes until all ingredients are covered with the sauce.
17. Serve with rice, chopped cilantro, and lime wedges.