Wonderland Ginger-Shiitake Cream Sauce

Heat soymarg in a large skillet over medium-high heat until melted and fragrant, about 1 minute.

Add chopped garlic and finely chopped fresh ginger to the hot soymarg, stirring constantly for about 1 minute until fragrant.

Add the sliced shiitake mushroom caps to the skillet and sauté for 4-5 minutes, stirring occasionally, until they begin to soften and release their moisture.

Pour in the soy sauce and stir well to coat the mushrooms, cooking for 1 minute to allow the flavors to combine.

Combine the silken tofu and soy milk in a blender and blend until completely smooth and creamy.

Reduce heat to medium and slowly pour the tofu-soy milk mixture into the skillet while stirring constantly to prevent lumps.

Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it reaches a creamy consistency.

Remove the skillet from heat and stir in the lime juice until fully incorporated.

Taste and adjust seasoning with additional soy sauce or lime juice as needed.

Transfer the sauce to a serving bowl and garnish generously with the sliced green onions and fresh chopped cilantro.