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!

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