Hello blog world,

It’s been a long time coming.. but I made it, in style (fashionably late, per usual). With less than a week to go before I depart for my travel writing stint in Berlin, what better excuse to bite the blog bullet and join the rest of the writing world online. And what better way to celebrate my official initiation than with some vegan Thai on the patio for two – with sweet white wine for desert obv. Cheers!

Sweet & Simple Thai Stir-fry Ingredients:

  • Lots of your fav. veggies (I used: snap peas, bell pepper, and onion)
  • Whole pineapple
  • 1 block organic firm tofu
  • 1/2-1 Tbsp. Canola oil
  • 3 cloves garlic
  • 1 Tbsp. minced ginger (or shredded)
  • Hoisin sauce and soy sauce to taste, 1 tsp. sesame oil
  • Dash of salt and red pepper flakes
  • Chopped roasted peanuts and green onions for topping
Cooking Directions:
  • Heat canola oil in pan
  • Drain, dry, and cube tofu, and fry in pan until golden
  • Stir-fry veggies about 3 minutes, add ginger and garlic for another 3-ish minutes
  • Add tofu, pineapple, sauces, and spices
  • Stir, top, and serve!

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