
Vegetarian Stirfry
I've been slowly building my personal business over the last few months and although it has a long way to go, it's an exciting next chapter. I recently had a conversation with a friend who moved to a new city and even after being there for 4 years hasn't completely found comfort in his new home. He said he's grown and gotten to know himself more in 4 years than in his whole life. This made me even more ready for the unknown. With change comes challenge, and with challenge comes growth. Stay tuned.
Recipe of the Day : Vegetarian Stirfry (4 servings)
45 minutes prep + cook time
4 packages of Oriental Ramen
1 carrot slivered
1/2 red pepper slivered
1/2 head of cauliflower diced
1/2 cube tofu
1/4 zucchini sliced thin
1/4 onion diced
1/4 cup soy sauce
2 tbsp Szechuan spicy sauce (I used House of Tsang)
1 tbsp Garlic chili sauce
1 tbsp coconut oil
1 tbsp garlic
Ginger to taste
Salt to taste

Cut tofu into thin slices and place in pan with coconut oil and 2 tbsp of soy sauce. Without turning the heat on, let marinate while prepping the rest of the food. Bring water to boil and cook Ramen noodles until aldenté. I normally add half a packet of oriental seasonings in the water for flavor. Drain and set aside. Place all other ingredients in a pan, cover and simmer until easy to cut through with spatula. Turn heat on low for tofu and cook on both sides until brown. Serve all together and enjoy!
#newbeginnings #tofu #vegetarianmeal #vegetarianstirfry #stirfry #szechuancooking