Spicy Tofu with Mushrooms

My mom used to make a dish like this without the coconut milk. After school, I would be responsible for chopping the ginger and garlic and listen to the sizzle of the wok when she would throw the roots into the hot oil.

I love having the roots handy in the Fermemted Roots so I don’t have to mince when I’m in a hurry.

3 T muun chi Fermented Roots

1 pound shiitake mushrooms sliced 1/2”thick

1/2 block extra firm tofu sliced 1/2” previously frozen

1 T coconut aminos

1 cup coconut milk

3 c chopped spinach

1/2 c chopped cilantro

1 sliced Serrano chili or red chili peppers

Juice of 1/2 lime

1/2 c chopped cashews

Stir the muun chi Fermented Roots and coconut aminos with the sliced mushrooms and sliced tofu til combined.  Let marinate for 20 minutes.  Heat the wok to high with the avocado oil, add marinated mushrooms and tofu and toss for 5 min til tender.

Pour in the coconut Mylk and add in the spinach in small batches.  Top with chopped cilantro, chili and the fresh lime. Sprinkle chopped cashews and serve over your favorite rice or rice vermicelli.

You may choose to create this dish without the spices if you wish. Either way it’s a fun dish that is packed with nutrients and flavor!