INGREDIENTS:
-1 pack extra firm tofu
-1 head of broccoli
-2-3 bags of tofu shirataki (Spaghetti)
-1/2 eggplant
-2 cups snow peas
-1 bulb garlic
-1 tsp. butter
-4 Tbsp. olive oil
-Garlic powder or garlic salt
-Low sodium soy sauce
-1/2 lemon
-1/3 lime
-1 tsp. honey
Make sure to soak all produce for 5 min. in white vinegar and water solution and rinse off before using.
INSTRUCTIONS:
-Cut tofu into 1cmx1cm cubes and steam for 10 minutes in microwave
-Cut broccoli into florets and steam 4.5 minutes in microwave
-Cut eggplant into 1'' chunks and steam 5.5 minutes in microwave
-Cut tips off of snow pea ends and steam 2.5 minutes in microwave
-Rinse tofu noodles thoroughly. Drain in a colander. Then cook them in the microwave for 6 minutes uncovered. Then drain again in colander. Then chop them into smaller noodles. Then sautee them in a pan on medium-high heat with olive oil, a drizzle of soy sauce, a sliver of butter, a teaspoon of lemon juice, and garlic salt. Stir them in the pan as they sizzle, until they look fully cooked.
-Chop 6 cloves of garlic.
-Take out a large wok. Drizzle about 2-3 tablespoons of olive oil into the bottom, plus a teaspoon of butter. Keep on medium heat until the butter melts and blends with the oil. Then drop in the six cloves of chopped garlic, drizzle 1Tbsp. soy sauce and juice 1/2 a lemon. Stir in 1 tsp. honey. Stir all together until it becomes a sauce (about a minute or two).
-Stir the tofu cubes into the sauce
-Then stir in the eggplant
-Then stir in the broccoli and snowpeas
-Thoroughly mix everything, keep turning it with a big spoon all on medium heat
-finally stir in the noodles
-Add more garlic powder, soy sauce, olive oil etc. if you want
-Squeeze the lime
-Stir
Voila!
Then peel 2 sweet potatoes and cut into 1-2'' cubes. Steam in microwave for 8 minutes. Leave them plane or add a little butter.
Serve warm, side by side.
