Summary

Ingredients

• 250 g wild rice
• 300 g tofu, natural
• 1 avocado (s)
• 2 large mushrooms
• 1 carrot (s)
• 0.5 ½ kohlrabi
• 0.5 ½ cucumber (s)
• 150 ml soy milk (soy drink)
• 150 g breadcrumbs, whole rain
• 1 piece (s) ginger, the size a thumb
• 2 cloves garlic)
• 1 chilli pepper (s), fresh
• 0.5 can ½ coconut milk (400 ml content)
• 1 lime (s)
• 2 teaspoon, heaped vegetable stock powder
• 2 tablespoon soy sauce
• Oil for frying
• salt and pepper

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Instructions

1. Cut the tofu into sticks about 2 hours beforehand and marinate with soy sauce, garlic and chilli (chopped up).
2. Cook the rice according to the instructions.
3. Grate the carrot. Cut the remaining vegetables: kohlrabi in sticks, avocado, mushrooms and cucumber in slices.
4. Fry the mushrooms in oil, season with salt and pepper and set aside.
5. Take the tofu out of the marinade (keep the remaining marinade) and bread it with soy sauce and breadcrumbs (mixed with a little vegetable stock powder). Fry the tofu sticks in oil until golden brown on all sides.
6. Add coconut milk to the remaining marinade and lime juice. Then mix everything well.
7. Arrange the punch: rice, vegetables, tofu and finally sauce over it.
8. With this punch you can vary the ingredients depending on taste and availability. The punch can be stored separately from the sauce in the refrigerator (up to 2 days).