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You ever wonder what to do to tofu?
5 - cloves garlic, sliced
16 oz - firm or extra firm tofu cubed
1 - 2 T - butter or olive oil
2 - 4 T - Sensei Sauce, or to taste

Melt butter or heat olive oil over medium low heat in
frying pan.
Add sliced garlic and sauté for a couple of minutes,
making sure they don’t burn.
Add cubed tofu.
Continue to stir crisping the tofu and garlic.
Stir in Sensei Sauce and sauté until desired doneness.
Goes well on rice, vegetables or as is.

The Way of Simple Alchemy™

4 or 5 yams or sweet potatoes or mixture cut
into medallions (or bag of baby ones, cut)
2-4 T butter, to taste
2-4 T Organic Brown Sugar, to taste
2-4 T Sensei Sauce, to taste
Chili flakes to taste

Layer potatoes, butter, sugar, Sensei Sauce and
chili flakes into roaster, dutch oven, or similar.
Cover and cook at 425 degrees for at least 45
minutes. Cook until desired doneness.

The Way of Simple Alchemy™

12 oz packet of fresh cranberries
1/2 bottle Sensei Sauce
1 10 oz bag of stuffing mix or own stuffing
2 cups vegtable broth
2 tbs butter
1/2 cup nuts—walnuts or pecans
Boil sensei sauce and cranberries
until cranberries are broken and soft
Add nuts and butter and mix well
Boil broth and mix in stuffing
Mix both stuffing and cranberry sauce
Stuff in turkey or place alongside turkey breast

(your basic stir-fry)
5 - 7 cloves garlic, sliced
1 large onion, sliced
1 - 2 carrots, sliced (add more if you want!)
2 - 3 cups broccoli florets
1/2 red pepper, sliced
1 - 2 T olive oil
2 - 4 T Sensei Sauce, or to taste

Start olive oil over medium low heat in frying pan. Add
sliced garlic and sauté for a couple of minutes, making
sure they don’t burn. Add onion. Cover and cook over
medium low heat until starting to turn tender. Add carrots,
broccoli and red pepper. Stir in Sensei Sauce
and sauté until desired doneness. Add your favorite
vegetables! Goes well with rice or as is.

5-7 cloves garlic, sliced
1 large yellow or sweet yellow onion, sliced
2-4 T butter (butter is reccomended if possible)
2-4 T Sensei Sauce or to taste

Start butter over medium low heat in frying pan. Add sliced garlic and sauté for a couple of minutes, making sure they don't burn. Add onion. Cover and cook over medium low heat until starting to turn tender; higher heat might burn the garlic and onion and make them crisp. If this happens turn down heat; caramelized onions are by nature soft! Add Sensei Sauce. Continue to cook covered over medium low or low heat until desired doneness, stirring often enough to prevent sticking and burning. Turn heat to low and keep warm as needed. "Remember, the longer they sit, the better they git!"

5-7 Cloves garlic, sliced
1 Large yellow or sweet yellow onion, sliced
1/2 Head red cabbage (or more if room allows), sliced
2-4 T Butter ( or olive oil)
2-4 T Sensei Sauce, or to taste
1 T Apple cider vinegar

Heat butter in pan over medium low heat.  Add sliced garlic and sauté for a couple of minutes, making sure they don’t burn.  Add onion.  Cover and cook over medium low heat until they turn translucent;  add cabbage.   Cook for 5 minutes over medium heat.  Add Sensei Sauce.  Continue to cook covered over low heat for 30 minutes, stirring often enough to prevent sticking and burning.  Turn heat to low and add vinegar.  Cook on low for 5 - 10 more minutes.   Goes well with spicy chicken sausage!