עברית
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
