Tofu: If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Gently press around the entire block, add sides, with the towel to remove excess moisture.

Marinate tofu: Cut the tofu into 3/4 inch cubes. Add to a medium bowl and drizzle with 1 – 2 tablespoon of tamari, gently toss to coat. Let tofu marinate while prepping the veggies.

Prep veggies: Slice the onion lengthwise into strips about 1/4 to 1/2 inch thick. Cut to top off of the bell peppers, remove the core and seeds, slice lengthwise the same as the onions. Mince the garlic. Slice the mushrooms (or better yet buy them already sliced).

Mix sauce: In a small bowl, combine the tamari, maple syrup, cornstarch and red pepper flakes. Add 2 tablespoons of water. Set aside.

Sear tofu: In a large skillet or wok, heat 1 tablespoon oil over medium heat, add tofu and cook for 2 minutes without touching, flip and cook another 2 – 3 minutes. Transfer tofu a plate.

Basil stir fry: In same large skillet or wok, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.

Serve: Pair with 1/2 cup grain of choice (white or brown rice, or quinoa) with a sprinkle of black sesame seeds on top.