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
2 tbls kecap manis
1 cup fresh coriander
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