preparation
First, get all the ingredients ready and start by halving the onions and cutting them into strips. Then halve the cabbage, remove the stalk and cut it into bite-sized pieces.
Heat the coconut oil on a medium heat and sauté the onions with the spices for about 3 minutes. Then add the rice and white cabbage and deglaze everything with water.
Bring the rice to the boil, then add the soy sauce and let it simmer over a low heat for about 30 minutes. Don't forget to stir occasionally! Towards the end of the cooking time, add the coconut milk and a little more water if necessary.
For the tofu breading, put some flour in a deep plate/shallow bowl and mix it with turmeric, curry and paprika if desired. Dry the tofu with a cloth, cut it into cubes and toss it in the flour. Then you can fry the tofu in a little oil until golden brown.
Wash the lemon thoroughly and prepare the lemon zest and lemon juice. When the rice is soft and has a risotto-like consistency, you can add the lemon juice and lemon zest as desired. Then let it steep for a short while.
Season the rice with salt and pepper and serve with tofu, lemon zest, chopped coriander and roasted peanuts.