Tofu Stir-Fry with Peanut Sauce

I recently had a delicious bowl from a place in Toronto called Kupfert and Kim, so I decided to make my own version of it. You can add different veggies or remove the ones you don’t like from the recipe.
Recipe:
Serves 1
Ingredients:
2 tsps coconut oil
1/8 white onion (diced)
1/4 purple cabbage (chopped)
1 radish (sliced)
1/2 cucumber (sliced)
1/3 extra firm tofu (cubed or sliced)
1/2 cup brown rice (cooked)
Salt
Pepper
Garlic powder
1/4 avocado (chopped)
1 tbsp chopped peanuts
1 tbsp peanut sauce
Directions:
Heat 1 tsp of coconut oil in a pan on medium heat. Drain and pat dry the tofu with paper towels. Slice or cube the tofu. Add to the pan. Make sure each tofu is flat on the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 5–6 minutes or until the bottom is crispy. Flip the tofu over and cook for another 5–6 minutes or until that side is crispy. Set aside.
While the tofu is cooking, heat the other 1 tsp of coconut oil on medium heat in another pan. Add the onion and sauté for 1-2 minutes. Add the chopped cabbage and sliced radish and sauté for about 5–7 minutes. Sprinkle with salt, pepper, and garlic powder. Stir occasionally.
Add the cooked rice, tofu, and cucumbers to the pan and stir. Cook until heated through (about 3 minutes).
Add to a plate or bowl and add the chopped avocado, peanuts, and drizzle on the peanut sauce.
Enjoy!
