stir-fry sauce
| ¼ | cup | soy sauce | ||
| 2 | caps | Shiitake mushrooms, chopped | ||
| 2 | cloves | garlic, sliced | ||
| ½ | teaspoon | ginger, grated | ||
| 1 | tablespoon | maple syrup | ||
| 1 | tablespoon | toasted sesame oil | ||
| 2 | tablespoons | hot water |
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.
| 1 | tablespoon | soy sauce | ||
| 1 | teaspoon | dark soy sauce | ||
| 1 | teaspoon | maple syrup | ||
| ½ | teaspoon | cornstarch, mixed with ¾ cup water |
In a bowl, mix everything with ½T of stir-fry sauce
tofu
| 16 | oz | 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.
stir-fry
| 1 | tablespoon | ginger, finely chopped | ||
| 1 | tablespoon | garlic, finely chopped | ||
| 1 | tablespoon | red jalapeno, chopped | ||
| ½ | cup | Thai basil, packed | ||
| 3 | teaspoons | avocado oil | ||
| 1 | pinch | salt |
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.