Serves 4

Prep time: 10 mins

Cooking time: 25 mins

Ingredients:

1 1/2 cups black rice (you can also use brown as a substitute)

10-12 shoshito peppers

12-15 shiitake mushrooms

4 teaspoons coconut oil

2 teaspoons soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon garlic powder

Sriracha sauce to serve (optional)

Salt & pepper

For the tofu:

4 slices firm tofu

3 tablespoons coconut flour

1/4 cup coconut milk (The actual milk version, not the tinned coconut milk. You can also use any other milk of choice)

1 teaspoon of coconut butter (or coconut oil if you don't have the butter)

1/2 teaspoon sesame oil

3 tablespoons desiccated coconut

3 tablespoons sesame seeds

Directions:

1) Preheat oven to 400 degrees F

2) Wash the rice then put in a pot with 3 cups water. Let this come to a boil and then turn to low-medium heat and cover. Cook for 20-25 minutes or until cooked through.

3) Take the 4 slices of tofu and slice them into smaller segments to make sticks (approx. 1/2 an inch wide).

4) Place the coconut flour onto a plate. On a separate plate, combine the sesame seeds, desiccated coconut and a pinch of salt. Warm the milk slightly and then place in a bowl. Mix the coconut butter and sesame oil into the milk. (Milk needs to be warmed slightly so that the coconut butter mixes through without clumping).

5) Take a tofu slice and coat it in the coconut flour. Next, dip into the milk mixture and then finally into the sesame/coconut mix to coat. Repeat for all pieces of tofu. Grease a tray and place the tofu pieces onto this. Bake in the oven for 25 minutes.

6) While the tofu bakes, heat up 2 teaspoons of coconut oil in a pan. Add the shoshito peppers and salt and pepper to season. Fry for 2 minutes then remove from pan.

7) In the same pan, heat up remaining coconut oil and then add the mushrooms. Add in garlic powder, soy sauce and a dash of sesame oil and fry until browned.

8) Place the rice, peppers, mushrooms and tofu onto a plate. Squeeze on sriracha sauce and enjoy!