Tofu cooked in Tomato Stew

Ingredients (2 servings)

• 150 g whole-grain rice
• 25 g Shiitake mushrooms, dried
• 250 g tofu
• 6 tbsp coconut oil
• 1 onion
• 500 g tomatoes
• 100 g ladyfingers (optional)
• 1 pinch salt (or fish sauce) & pepper
• as needed cilantro
• as needed green onions

SAUCE

• 1.5 tbsp coconut sugar
• 3 tbsp tamari or soy sauce
• 3 tbsp rice wine vinegar
• 2 tbsp water

Instructions

1. Cook rice according to package instructions.
2. Soak Shiitake in hot water for 15 minutes.
3. Pat tofu dry and cut into cubes of approximately 1.5 cm and deep fry them in 4 tbps coconut oil until golden. Remove from pan and set aside.
4. Slice onion.
5. Dice tomatoes.
6. Cut ladyfingers into bite-sized pieces.
7. Chop herbs finely.
8. Combine sauce ingredients in a small bowl.
9. Cut mushrooms and place them in the bowl.
10. Sauté onion in remaining coconut oil.
11. Add tomatoes and simmer on medium heat for approximately 5 minutes, stirring occasionaly.
12. Add fried tofu into tomatoe puree with a generous pinch of salt (or fish sauce) and pepper. Simmer for 3 minutes.
13. Add ladyfingers or steam seperately for 2-3 minutes.
14. Serve tomato tofu (garnished with chopped herbs) with rice, Shiitake mushrooms, and ladyfinges.

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