Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
400g firm tofu, drained really well, pat dry and cut into 8 rectangles
2-3 sheet of nori/seaweed, cut into strips, vertically
120g King oyster mushrooms (cut into thin strips)
3 teaspoons finely cut ginger
Handful of Thai basil
Oil and salt
Sauce: Mix all in a bowl
2 1/2 tablespoons soy sauce
4 teaspoons agave syrup
2 teaspoons ketchup
2 teaspoons chili oil
1/4 cup water
Last step: cornstarch mixture (mix together 1 teaspoon corn starch with 1 tablespoon water) (optional)
1.Season tofu rectangles with salt. Wrap cut nori on each tofu rectangle and seal with little water or corn starch. Be sure not to wrap the nori sheet too tight as tofu will puff up when cook.
2.In a heated pan with 1 teaspoon oil, pan fry tofu in low heat and cover lid. Flip half way and cook until all sides turn golden brown. Spoon out and set aside.
3.Using the same pan, add 1 teaspoon oil, saute ginger and mushrooms until fully cooked through.
4.Add in fish fillets, sauce and coat well. Stir in corn starch mixture to thicken sauce, if you using.
5.Right before serving, stir in chili, Thai basil. Serve warm with your favorite cooked grain.
Enjoy your meal !
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