Tofu and Seitan Stirfry

1. Heat wok on med heat, add oil and garlic and onions and cook 3 mins until golden and fragrant.
2. Add tofu cubes and cook 5-7 mins moving or flipping only occasionally you want the tofu and onions to be carmelizing on edges and browning.
3. Add seitan and cook 5 mins. Continue moving only occasionally.
4. Add peppers and mushrooms and cook for 2-3 minutes. By now the pan will be very hot, the tofu and onions will be well browned so it is ok to stir or flip
every 30 seconds or so. The peppers and mushrooms will cook quickly now.
5. Add the dark soy, soy and the maple syrup, distribute well and then the slurry and watch the sauce bubble and thicken quite fast once it had formed a thick, sticky sauce, it is finished
6. Serve over raw baby spinach and with a dollop of rice. The spinach wilts nicely when stirred into the hot sauce.