Buds popped open overnight– it finally looks and feels like spring in St. Louis. The life-affirming sight of daffodils and dogwoods has infused me with cravings for crunchy, fresh meals, like this stir-fry.


It’s pretty standard as far as my stir-fries go, featuring pan-fried tofu in coconut oil, soba noodles, and broccoli.

The springy-ness comes from the lemon juice, red peppers, and cilantro. Onion and garlic are a no-brainer. My wok-medleys are always doused in Braggs Aminos, rice vinegar and a bit of toasted sesame oil, with a dash of Sriacha hot sauce. Salt, pepper, and garbanzo beans finished off this particular version. Quick and delicious!


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