Spicy Terpene-Infused Tofu Stir-Fry (Caryophyllene & Myrcene)

 

Terpenes: Caryophyllene (from black pepper), Myrcene (from mango or hops)

 

Ingredients

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• 1 block firm tofu (pressed and cut into cubes)

• 1 tablespoon sesame oil

• 1 red bell pepper (sliced)

• 1 onion (sliced)

• 1/2 cup mango chunks (optional for myrcene) or 2 drops myrcene terpene oil

• 2 tablespoons soy sauce

• 1 teaspoon black pepper (or 1 drop caryophyllene terpene oil)

• 1 tablespoon rice vinegar

• 1 tablespoon chili paste (optional)

• Green onions for garnish

 

Instructions

 

Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5-7 minutes.

 

Add the sliced bell pepper and onion, stir-frying for 2-3 minutes.

 

If using mango, add it now, or add myrcene terpene oil directly for an earthy, fruity flavor.

 

Stir in soy sauce, black pepper (or caryophyllene terpene), rice vinegar, and chili paste. Cook for another 2 minutes to allow the sauce to thicken.

 

Garnish with green onions and serve hot. The caryophyllene from black pepper adds spiciness, while myrcene contributes a fruity, earthy depth to the stir-fry.

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Tips for Adding Terpenes

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• Essential oils: Always ensure that you use food-safe essential oils. Not all essential oils are safe for consumption, so it's important to use high-quality, edible-grade products.

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• Start small: Terpenes are highly concentrated, so a little goes a long way. Start with just one drop and adjust to taste.

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• Dilute properly: If you're adding terpene oils, dilute them with other ingredients (such as oils, vinegar, or honey) to distribute the flavor more evenly.