Basil Stirfry with Apple

I've been dissatisfied with my "Asian" stirfry for a while ... finally hit it!

Baked Tofu: First, I discovered that using Worcestershire for the baked tofu worked well. I guessed it would be a good replacement for fish sauce and add some complexity instead of trying to doctor the straight soy I usually use. I made a marinade of 1 pt. soy sauce to 1 pt. Worcesthire, 1 Tbs sugar, some chopped candied ginger, garlic salt, red and black pepper, micro-cubed the tofu, and let it marinate for five minutes before finishing it with lemongrass-basil olive oil and putting it in to bake to desired consistency. I am guessing that ending with the oil may help the flavors penetrate deep and the oil stay toward the outside for added crispiness, but additional experimentation will be needed to verify that.

Stir-fry: Pre-heated frying oil in the aluminum pan. Tossed in about 5 cloves crushed/rough chopped garlic and a handful of rough chopped Thai basil, tossed once and immediately added 1.5 cups veggies: baby bok choy and carrot, in this instance. Stir-fried about 5 min. to cook slightly, then added baked tofu, cubed apple, and the rest of my package of basil -- about 1/3-1/2 cup rough chopped basil in the dish all told, heated through, and served over rice. NOM. Keeping the fry part simple, drowning in basil, and offsetting with the sweet apple was the trick!

This is probably the best stir-fry I have ever made, with the exception of the melt-in-your-mouth teriyaki eggplant my family likes to make from a cookbook.