Tofu Lettuce Wrap!

Lettuce Wrap

Serves 4

3 cup chopped spring onion ( only take white part about top 4 inches,not the greens) 

1 slab tofu cut into small cubes

1 cup chopped mushroom

1 1/2 cup chopped water chestnut

7-8 clove chopped garlic

1 cube chopped ginger

Sauce

1 tbs garlic Chili paste

1 tbs rice vinegar

1 tbs soya sauce

1 tbs mustard sauce

1 tbs wasabi sauce.

2 tbs sriracha hot sauce

1 Tbs corn starch

1/2 tsp sugar

3 tbs water

Salt and pepper

( mix all the above ingredients in a bowl and set aside)

6-7 tbsp oil

Heat oil, sauté ginger, garlic and spring onion for couple minutes. Add mushrooms, water chestnut and tofu and sauté for 20 minutes. Tofu will  turn a little brown and start sticking to pan. Add the sauce mix. Sauté couple minutes. Serve in whole leaf of lettuce. 

For crisp lettuce place the lettuce in a large bowl filled with ice cubes and cold water and refrigerate for half hour. 

You can fry white rice noodles and serve on a bed of rice noodles. 

Spaghetti Squash Veggie Pasta!

Spaghetti squash pasta with stir fry veggie and pasta sauce! 

Ingredients:

1 yellow squash 

4 tbsp Oil of choice

Choice of ready pasta sauce

Choice of veggie

Choice of Italian seasoning and herbs.

Salt and pepper per taste.

Parmesan cheese.

Heat oven to 400F, and place the whole squash in a baking tray and bake it for 15 minutes. Remove from oven, let it cool for 20 minutes. Cut into half lengthwise. Remove and discard the seeds. Brush 1 tsp olive oil all over the squash and place it in the oven facing down and bake at 400F for another 45-50 minutes. Let the squash cool down. Take a fork and scrape squash into threads.

Take choice of sliced vegetables (onion, zucchini, capsicum, garlic). 

In a skillet add 2-3 tbsp oil, sauté veggies, sprinkle Italian seasonings and choice of herbs like basil, oregano and salt.

Place the spaghetti squash in a bowl, add any pasta sauce ( heated in microwave for a minute) spread sautéed veggies over it and also Parmesan cheese over it.