• 38 ounce medium firm tofu extra-firm, pressed, and cubed
• 15 teaspoon tamari sauce divided
• 15 teaspoon avocado oil divided
• 7 teaspoon arrowroot powder
• 2 1/2 cup Jasmine rice cooked according to package directions
• 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
• 15 ounce baby spinach
• 2 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 22 teaspoon Gochujang paste (Korean hot pepper paste)
• 11 teaspoon rice vinegar
• 5 teaspoon coconut sugar or granulated sugar

Fish Batter:

• 2 1/2 cup all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cup milk
• 2 egg

For frying:

• 1 quart avocado oil

Fish:

• 3 pound cod or other firm white fish 1 five-ounce piece per serving

Sauce:

• 2 cup mayonnaise
• 2 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

Chips:

• 2 pound small red potato cut into quarters
• 3 tablespoon extra virgin olive oil
• 2 clove garlic chopped
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon chili powder

• 2 tablespoon bacon grease or avocado oil, or lard
• 2 teaspoon dry oregano
• 1 teaspoon dry thyme
• 3 pound boneless skinless chicken thigh sliced into strips
• 1 onion halved and sliced thin
• 4 clove garlic sliced thin
• 1 tablespoon chipotle chili chopped
• 2 cup heavy whipping cream
• 1 cup Crema Mexicana or sour cream
• ½ cup fresh cilantro chopped