Add the sauce to each individual portion just before eating.

Equipment Needed

Measuring cups and spoons, bowl, parchment-lined baking sheet, grater or mandolin slicer, rice cooker or pot and lid, knife and a cutting board


Preheat the oven to 400°. 

Dice the tofu into large chunks, roughly chop the green onions and transfer to a bowl.

Add 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chili paste, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger, 1 tablespoon cornstarch and 1 teaspoon sesame seeds to the bowl and thoroughly mix.

Transfer the tofu mixture to a parchment lined baking sheet and roast in the oven for 30 to 40 minutes or until the tofu is crispy and golden brown.

To make the sauce, combine 1/2 cup cashew butter, 1/2 cup soy sauce, 1/2 cup xylitol sweetener, 1 teaspoon chili paste, 1 teaspoon chopped garlic and the juice of a lime into a bowl and mix thoroughly.

Set aside.

Cook the brown rice according to the package instructions.

Using a grater or a mandolin slicer, shred the carrots, zucchini and cabbage. 

Plate the brown rice, crispy tofu and shredded vegetables. Serve with the sauce on the side.