Where to begin . . .
Well, I’m currently entering my third year of college, pursuing a degree as a Registered Dietitian. I became a began back in March and since then I’ve become much more fond of cooking; I find it quite enjoyable and exciting!
Here’s just a simple recipe to kick-start my blog. It’s not really Asian or American . . . I guess it’s just a bit of a mishmash concoction. Either way, it tastes yummy and can be prepared in no time.
Tofu Veggie Stir-fry (380 calories) ~ Serves 1
½ TBSP toasted sesame oil (I use Spectrum Brand)
150g extra firm tofu
2 oz. shredded carrots (a cheese grater works perfectly)
1 oz. white mushrooms, coarsely chopped
½ cup spaghetti squash (previously cooked)
85g Brussel sprouts, halved
85g cauliflower, cut into bite-size pieces
2 TBSP teriyaki sauce (I use Soy Vay’s Veri Veri Teriyaki)
- Put the toasted sesame oil and tofu into a large frying pan over medium-high heat. Cook until tofu reaches desired color (browned or not; it’s up to you!), 5-7 minutes.
- Add the carrots, mushrooms, spaghetti squash, Brussel sprouts, and cauliflower. Cook for 1-3 minutes, or until cooked through.
- Add the teriyaki sauce and cook for about 1 minute more.
- Serve hot and eat as quickly as possible. (Kidding!)If you want, drizzle with Bragg’s Liquid Aminos (healthier alternative to soy sauce), toss with a little pickled ginger (Ginger People brand is delicious), or serve with brown rice, quinoa, or anything else you want. Enjoy!