Asia mushroom bowl - vegan -

500 g mushrooms

125 g bamboo shoots 125 g smoked tofu

1 small onion

2 cloves of garlic

5 cm ginger

150 ml coconut milk

Soy sauce

Coconut oil

Peel the onion, garlic and ginger and cut into small cubes.

Clean and quarter the mushrooms. Drain the bamboo shoots.

Drain the coconut oil in a pan and sauté the onions, garlic and ginger in it. Add the smoked tofu and sauté for about 2-3 minutes. Deglaze with soy sauce and add a little more coconut oil to the pan and add the mushrooms. Roast everything together until the mushrooms are brown. Deglaze with coconut milk. Add the bamboo shoots and simmer for about 5 minutes.

Season with soy sauce and serve in a bowl.