Shiitake mushrooms, chopped
toasted sesame oil
In a heated pan, add toasted sesame oil to cook Chinese mushrooms until they turn light brown.
Add in garlic and ginger to cook for a minute. Add soy sauce and maple syrup to cook for a couple of minutes.
Blend everything with hot water until fine (optional). Store in a jar or ice cubes for longer shelf life.
dark soy sauce
cornstarch, mixed with ¾ cup water
In a bowl, mix everything with ½T of stir-fry sauce
firm tofu, drained and cubed
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.
ginger, finely chopped
garlic, finely chopped
red jalapeno, chopped
Thai basil, packed
In a pan, heat 2t of oil. sauté ginger, then garlic until fragrant. Add in red jalapeno.
With a spatula, quickly toss together firm tofu, sauce, basil until well-coated. Season accordingly if needed. Serve warm with your favorite grain.