Tofu & Mushrooms Sautéed & Served with Jasmine Rice

Recipe Courtesy of the Yodfat Cafe

Ingredients:

• Tofu cut into 1*1 cm cubes, dried with absorbent paper
• Mix portabella, champignon, and shimeji mushrooms coarsely cut
• 3 tablespoons of soy sauce
• 1 teaspoon of chopped garlic
• 1 teaspoon of chopped ginger
• 3 whole basil leaves
• Pinch of salt
• Pinch of black pepper
• 1 cup coconut cream

Preparation:

• Fry a little sunflower oil in a pan and add mushrooms, ginger, garlic, salt
  and pepper and sauté for a few seconds
• Add the tofu and continue to sauté
• The soy and coconut cream are added at the end, and reduced on low heat for a minute
  while mixing
• Be careful – it can burn quickly!
• The texture should be thick and creamy
• Serve with white rice.
• Finish the dish with green onion, pepper, and a fresh lemon wedge