Ingredients

·      1 Cup Jasmine Rice

·      8 Ounces Tatsoi

·      3 Scallions

·      2 Cloves Garlic

·      1 Bunch Thai Basil

·      1 Small Piece Ginger

·      10 Ounces Tofu

·      2 Tablespoons Soy Sauce

·      1/4 Cup Hoisin Sauce

 

Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce.

Cut the tatsoi into bite-sized pieces. Slice the scallions. Peel and roughly chop the garlic. Pick the Thai basil leaves off the stems. Peel and mince the ginger. Thinly slice the  tofu

Stir-fry the tofu:

In a large pan, heat some oil on high until hot. Add the sliced tofu and season with salt and pepper. Cook 2 to 3 minutes, or until  browned, stirring occasionally. Transfer the stir-fried tofu to a plate, leaving behind any juices in the pan

 Add the aromatics & sauces:

In the same pan used for the tofu, add a little more oil and heat it on medium-high. Add the garlic and ginger; cook for about 30 sec- onds, or until fragrant. Stir in the tatsoi, soy sauce, half the hoisin sauce, and half the scallions. Cook 2 to 4 minutes, or until the vegetables are softened and coated in the sauce. Add the stir-fried tofu back to the pan and cook about 1 minute, stirring until heated through and coated in the sauce. Remove from heat.

Plate your dish:

Divide the rice between 2 plates. Top the rice with the tofu and tat-soi stir-fry. Garnish with the Thai basil, remaining hoisin sauce, and remaining scallions. Enjoy!