ingredients

  • 2 dl rice
  • 1 x carrots
  • 1 x zucchini
  • 300 g tofu (firm)
  • 5 dl mushroom
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp ginger
  • 1 tbsp red curry paste
  • 1 tbsp soy sauce
  • 2 tbsp peanut butter
  • 5 dl water
  • 1 x vegetable bouillon
  • 1 tbsp maple syrup
  • 400 ml coconut milk
  • 300 g tofu (firm)
  • 5 dl mushroom

method

  1. Cook the rice according to the package instructions.
  2. Chop the carrot and zucchini into sticks.
  3. Prepare the sauce by frying the ginger and garlic in a little sesame oil for 2 minutes. Add olive oil, garlic, minced ginger, red curry paste, soy sauce, peanut butter, water, vegetable bouillon cube, maple syrup and coconut milk. Stir well and let everything simmer for 10 minutes. Stir occasionally.
  4. Meanwhile chop tofu into small squares 2x2 cm. Fry your tofu in soy sauce and sesame oil until golden brown.
  5. Assemble the sauce, rice and tofu to a bowl and enjoy!
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