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Mushrooms, Tofu and Fresh Basil Leaves Basil is an assertive, refreshing herb that grows prodigiously once planted. For those who have a garden or even a little box in the window, basil is a great herb to grow because it's hearty and it can work its way into many different recipes, from a vegan pesto to a stir-fry. It can actually be a bit worrisome, though, as to what to do with all the basil that sprouts up, but here's what we often do: lightly and quickly fry it up in a big batch with garlic, tamari and hot sauce, and serve it over rice. For a slightly more elaborate recipe, this is a variation on spicy basil leaves, inspired by Thai cuisine. 1 lb. firm tofu, pressed for 20 minutes* 1 Tbsp. olive or canola oil 6 - 8 cloves garlic, minced (the more, the merrier!) 1 or 2 green serrano chilies, stemmed, seeded and minced** 8 ounces fresh mushrooms, sliced 2 tsp. tamari or soy sauce 1 tsp. salt 1 tsp hot sauce (optional) 1 red bell pepper, cut into strips 1 cup fresh basil leaves, cleaned and lightly packed Heat a wok or large skillet over medium-high heat until a few droplets of water sizzle in the pan. Add the oil and tilt the pan around the coat the surface. Add the garlic and chilies and toss around with a spatula for 30 seconds; add the mushrooms and cook until softened, about two minutes. Add the tofu, 1 Tbsp. of water, tamari and toss around for one minute. Add the salt, hot sauce, toss well; then add the bell pepper and the basil. Toss until just heated through, about one minute. Serve warm on rice or rice noodles. * To press tofu, I usually drain it, then place it between two cutting boards with a can or two on top for extra weight. **These are HOT! You can burn your skin by touching these, so it's a good idea to wear gloves when handling. Also, if you want your dish to be hotter than normal, leave some of the seeds in, because this is where the heat is.