Start by pressing your tofu. Remove your tofu from it’s packaging and drain any liquid. Place your tofu on a plate, then place another plate on top. Find something in your kitchen that is relatively heavy, like a couple of cookbooks, and place it on top of the plate. This will encourage your tofu to release extra liquid. Let the tofu sit like this for 20-30 minutes, then remove the weight and drain the excess liquid from the tofu. Cut your tofu into 1/2-inch cubes then set it aside.

Start your rice next. To a medium-sized pot, add your uncooked white Jasmine rice along with 1 1/2 cups of water. Set the pot over medium-high heat and bring the mixture to a boil. Give it several stirs, then reduce the heat to low and cover the pot with a lid. Allow the rice to cook for 15 minutes on low, then remove it from the heat. Open the lid and add the grated ginger root, the vegan butter, and a pinch or two of salt. Replace the lid and allow the residual heat to steam the rice and melt the butter.

While the rice is cooking, heat a large skillet over medium heat. As the skillet heats up, prepare your veggies. Remove the leaves of the kohlrabi if they are still attached and save them for another use. Cut the very top and bottom of the kohlrabi off, then carefully cut away the remaining skin. You can see what this looks like in one of the photos above. Once you’ve removed the skin, cut each kohlrabi in half, then slice each half into thin slices. For the spring onions, remove the dark green parts and set them aside for compost or making veggie stock. Remove the root end and discard it, then slice each spring onion into thin rounds. For the tatsoi, simply cut off the root end of each bunch if it is still attached. 

Add a tablespoon of coconut oil to your hot skillet. Once it melts, add your cubed tofu to the skillet along with a pinch of salt. Cook the tofu, stirring and flipping it every minute or two, until the tofu turns a light golden brown. This should take around 7-10 minutes. Remove the tofu from the skillet and set it aside for now.

Add more coconut oil to the same pan as needed, then add the sliced spring onions. Cook until they are softened and beginning to turn translucent, about 3-4 minutes. Next, add the kohlrabi and a pinch each of salt and crushed red pepper. Cook for an additional 3-4 minutes, then add tofu back to the pan along with the tatsoi and cook until leaves are just wilted. Remove the stir-fry from the heat and taste it. Season with more salt as needed.

When you’re ready to serve, fluff the rice with a fork, making sure to stir in the melted butter and ginger. Serve the stir-fry over the ginger rice. If you want, you can top each dish with a sprinkle of toasted cashews.