I almost quit culinary school during the first couple months. I was unlike some of my colleagues who were familiar with everything and were able to go to all the fancy restaurants growing up. I remember times I would cry on my way home from class because I felt so far behind from my peers. I hated being embarrassed by some of my professors for not knowing what fresh tuna or salmon looked like. Thankfully, my sister got me out of my rut. She reminded me that yes, I might have to study harder but if I stuck with it I would be successful. Not too long after this talk the same professors who made fun of me were asking me for recipes I created and to contribute to either their cookbooks or restaurants ideas. I also received a $10,000 Emeril Lagasse Scholarship to continue school. Sometimes you just need your big sister to tell you to “man-up!”J
I was out with a few friends at a sushi place down the street from the campus (I had someone explain what sushi was to me too!). A friend of mine ordered miso soup, (a traditional Japanese soup) and I tried tofu for the first time. I’ve been obsessed ever since. Some people can’t have it due to the soy and others are kind of afraid to try it. But tofu is a great staple to have on hand because it has a longer expiration date and is inexpensive. If you have someone who is picky about trying it, slowly introduce it in foods they know. I’ve put it in smoothies, chilis, sauces, and below is one my favorite ways to introduce it. It’s how I got my husband hooked!
- 1 package extra-firm tofu
- 16 oz mixed veggies, steamed (I had a broccoli, bell pepper veggie mix)
- ¼ cup soy sauce
- 1 Tbs. onion, diced
- 1 Tbs. Sesame oil
- Any leftover veggies and protein
- Drain tofu from container. (For this recipe I like the tofu soft but if you want to get it firm, drain the tofu for at least 4 hours or overnight in the fridge. This will eliminate the water and allow tofu to stay firm. Bake it in the oven or allow to crisp up in pan before moving on to next step.)
- Heat a sauté pan to medium-high heat. Add the oil and onion and cook them until soft.
- Add your veggies and tofu and let cook until blended. Pour soy sauce over pan and let cook for 2-3 minutes. Enjoy!
Stir-frys are a great way to utilize leftover veggies or even stretch your protein which makes it a very budget-friendly meal. You can serve this over rice, noodles, in a lettuce wrap or just as is. I used a frozen bag of veggies that I steamed so I had to watch how long I cooked and moved them so they wouldn’t become mushy.
Be sure to comment below and let me know some of your favorite stir-fry recipes or a food you have become obsessed with.
Peace and Blessings 😊