Prep the tofu: Press the tofu for about 30 minutes, then cut into cubes. If you’re in a rush, use it as-is, it’ll still work.
½ block of firm tofu
Boil the tempeh: Place the block of tempeh in a saucepan, cover with water, and simmer for 10 minutes. Drain and crumble into small bits (with your hands or a food processor).
1 block tempeh
Cook the tofu: Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Fry the tofu until golden and crispy on the edges.
2 tablespoon oil for cooking, ½ block of firm tofu
Cook the tempeh: Add the rest of the oil and cook the tempeh bits for 2–3 minutes, stirring so they don’t stick.
1 block tempeh
Add aromatics: Lower the heat to medium, then toss in the green onions (leave some for serving), garlic, and chilies. Stir for about a minute until fragrant. Toss in the basil leaves and stir until they are wilted but still bright green.
6-7 green onion stalks, 5 teaspoons garlic minced, 3-4 small green Thai chilies, ½ cup fresh Thai basil leaves
Add sauces: Add the soy sauces, fish and oyster sauce, agave, sriracha, and sesame oil. Stir everything together.
2 teaspoons agave syrup, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon sriracha, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil
Serve: Squeeze half a lime juice on top, garnish with more green onions and serve over hot rice or cauliflower rice.
