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Serves: 4


350g firm tofu

1 tbls olive oil

200g shitaki mushrooms, chopped

2 garlic cloves, chopped

2 tsp ginger, grated

1tbls coriander, finely chopped

2 carrots, grated

1 zucchini, grated

1 tin water chestnuts, chopped

1 red chilli, de seeded, chopped

2 tbls tamari

1 onion, sliced

1 lime

2 tbls kecap manis

1 cup fresh coriander

Bean sprouts

60g cashews, smashed

1 cup brown rice


Cook rice according to packet instructions.

Whilst rice is cooking, mash tofu with a potato masher or fork.

Heat the oil in a wok, add onions, sauté for 2-3 mins until clear. Then add garlic, chilli, ginger and coriander stalks. Stirfry for another 3 mins.

Add tofu, mushrooms, carrot, zucchini and tamari and cook for another 3 minutes.

Stir through rice, add lime juice and kecap manis. Cook for another 3-5 minutes.

Serve by spooning into lettuce cups and topping with more fresh coriander, bean sprouts and cashews