Well sure you can have it except that all the meansurements are from memory because I invented it the day before.

The sauce was 2 table spoons or so of sesame oil, a 1/4th of a cup of soy sauce, 1/4th of a cup of michuru (Chinese dry cooking rice wine), half a bottle of honey (you know, the one's shaped like bears?), a 1/4th cup of water, 5 cloves or garlic minced, 3 or 4 each of green Serrano chilis and red Jalapeno chilis (take out ALL the seeds for godssakes) and slice into rings, a full bunch of fresh basil with the longest stems removed.

Throw everything in, chilies and basil last about 5 minutes after everything else has been combined and you've tasted the sauce to make sure it's got the right consistancy. Let the chilies and basil simmer in the sauce for about 10 minutes, and then add a pounds of tofu cut into even triangles. You can serve immediately (always over rice) or let it simmer (covered) for a while to make the tofu suck up the sauce.