Recipe in photography by Paulette Motzko. More to come folks!
4 cups baby spinach
One bag heart-healthy soybean sprouts
1 thinly sliced green zucchini
1 4 tsp canola oil
2 tablespoons Ken’s Lite Asian Sesame Dressing
(Raw firm tofu that’s been marinated and some of the light Asian sesame dressing at least one hour prior to stir fry.)
Add in the cubed tofu last, cooking only in town with tofu is hot. You don’t want the tofu breaking up into a million pieces period after all we’re not making hot and sour soup!
Heat your wok on medium high heat and add the canola oil until it gets hot.
I know it doesn’t sound like a lot of oil, but its enough to brown the vegetables and see her them quickly.
Add the zucchini first so it can brown on all sides, adding in the spinach next and cook until almost half done adoing in the bean sprouts, then the raw firm tofu last.
Photography and Digital Arts by Paulette Motzko, PLM Studios.
May 2nd 2017 at 9 p.m.