this recipe assumes you know how to stir fry and you own a wok and know how to add things to your taste
Sauce -
1 tsp corn starch
2.5 tbsp soy sauce
2 tbsp Mirin
1 tbsp black vinegar
1 tsp dark soy sauce
1 tsp sesame oil
5 tbsps water or mushroom water
Stuff -
1 onion small chop
some garlic?
and some ginger (small crushed)
dried chinese mushroom, rehydrated, rubbed under clean running water and sliced thin. This is where you get the mushroom water, skim it off the top with your tablespoon measure to avoid the sediment. 1 tsp chipotle chili flakes (or more idk I'm not your dad) 200 to 300g tofu puffs cut into bite size pieces if they are bigg. (fried peanuts or cashews optional. Buy fried peanuts ready-made in Asian shop. Use plain cashews from lidl and toast them as you cook the dish)
Mise en place
Heat wok with oil until smoking. swirl around and pour out. heat to medium and add back 2 tbs oil. Stir fry onion for 3 min. Add ginger and garlic fry until fragrant. Add mushroom and fry until fragrant. Then chili flakes. Smell fragrance. Add tofu (and nuts). Fry until it gets kinda dry and all mixed with the stuff. Add the sauce and stir a bunch until it thickens. Taste and season.
You made rice already because obviously so serve and emjoy
various concept pieces for kung fu panda 1! a whole lot of crane, early versions of the furious five, some sequences for the original envisioned fight between po and tai lung in the 'vault of heroes' beneath the jade palace
can find more here https://www.artstation.com/artwork/29n0qY
Someone needs to do an analysis on the way the Kung Fu Panda movies use old-fashioned vs. modern language ("Panda we meet at last"/"Hey how's it going") and old-fashioned vs. modern settings (forbidden-city-esque palaces/modern-ish Chinese restaurant) to indicate class differences in their characters, and how those class differences create underlying tensions and misunderstandings.