This simple stir-fry is equally great on a bed of rice or on endive cups so they’re fit for company. Don’t skip the jicama—it adds beautiful crunch to this dish.
Heat two tablespoons of oil over medium-high heat in a large skillet. Add the tofu cubes and cook until two to three sides of the cubes are lightly brown. While they cook, add a few dashes of Maggi seasoning (or soy sauce or liquid aminos), garlic powder and kosher salt.
If the skillet is dry add another tablespoon of oil then add the shiitake mushrooms. Stir around the pan for a minute or so then add two tablespoons of the sambal or chili sauce. You want some caramelization to develop but watch your heat. Lower to medium or medium-low if necessary to prevent burning.
Add two tablespoons of the hoisin sauce and jicama and stir-fry for two minutes, scraping the bits that stick to the pan. Cook until the jicama is crisp-tender, another minute or two. Taste and adjust the seasonings—if you want more heat or more sweetness add the remaining one tablespoon each of the chili sauce/sambal and the hoisin sauce. Serve over rice or spoon small amounts on endive leaves.
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