Thai basil chili tofu



SERVES 4PREP COOK

stir-fry sauce

¼cup

soy sauce

2caps

Shiitake mushrooms, chopped

2cloves

garlic, sliced

½teaspoon

ginger, grated

1tablespoon

maple syrup

1tablespoon

toasted sesame oil

2tablespoons

hot water

  1. In a heated pan, add toasted sesame oil to cook Chinese mushrooms until they turn light brown.

  2. Add in garlic and ginger to cook for a minute. Add soy sauce and maple syrup to cook for a couple of minutes.

  3. Blend everything with hot water until fine (optional). Store in a jar or ice cubes for longer shelf life.

1tablespoon

soy sauce

1teaspoon

dark soy sauce

1teaspoon

maple syrup

½teaspoon

cornstarch, mixed with ¾ cup water

  1. In a bowl, mix everything with ½T of stir-fry sauce

tofu

16oz

firm tofu, drained and cubed

  1. In a heated pan, heat 2t avocado oil and pan fry firm tofu until lightly brown on all sides, flip occasionally. Season with salt. Transfer to a bowl and let cool.⁣⁣

stir-fry

1tablespoon

ginger, finely chopped

1tablespoon

garlic, finely chopped

1tablespoon

red jalapeno, chopped

½cup

Thai basil, packed

3teaspoons

avocado oil

1pinch

salt

  1. In a pan, heat 2t of oil. sauté ginger, then garlic until fragrant. Add in red jalapeno.

  2. With a spatula, quickly toss together firm tofu, sauce, basil until well-coated. Season accordingly if needed. Serve warm with your favorite grain.