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Ingredients

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• 3 cups cauliflower rice ((or cooked grains))
• 1 cup extra firm tofu, pressed and crumbled or cubed*
• 1 Tbsp coconut aminos
• 1 tsp chili garlic sauce ((optional))
• 2 tsp sesame oil ((if avoiding oil, sub water or use a non-stick pan))
• 2 Tbsp peanut butter ((or other nut butter))
• 2-3 Tbsp coconut aminos / tamari
• 1 Tbsp maple syrup
• 1 Tbsp lime juice
• 1-2 tsp chili garlic sauce
• 2 tsp sesame oil ((if avoiding oil, sub water or use a non-stick pan))
• 1 cup chopped shiitake mushrooms
• 1 cup thinly sliced red cabbage
• 1 cup thinly sliced red bell pepper
• 2 cloves garlic, minced
• 1/4 cup thinly sliced green onion
• 1 Tbsp fresh minced ginger
• Lime wedges
• Fresh cilantro, chopped
• Peanut sauce
• Chili Garlic Sauce or Sriracha ((we like Huy Fong Foods brand))