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My Hopes For 2025

  I am definitely having some jitters about leaving my job. I am so excited for the freedom, but a part of me is really going to miss my apartment and New York. Living here has been such a dream. This is the first apartment I have truly loved and felt like home in. I love the beat and pulse of New York City (what a cliche, right?). But I am so heartbroken at having to leave my apartment. I even thought about renegotiating my contract with my current job and went through the entire process of creating a plan to possibly stay in my current position. But a part of me knows that is not the right step. Sure, I'll get to stay in my apartment and continue my life here, but there is no growth in that. I have to accept the fact that I am stagnant in this job and there will be no opportunities to grow as both a professional and a person. This job is suffocating me and I am unable to live my life because of it. Hell, I haven't even gone on a date in over 5 years. I don't even look pre...
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Peanut Tofu & Cauliflower Rice Stir-Fry


If there's one thing I'm proud of myself for this year - it would be learning how to (finally!) make crispy tofu in the oven. 
Game forever changed. 
It's such a good protein alternative, is very filling, healthy, and super versatile. 

Oh I also discovered cauliflower rice! The most yummiest carb alternative ever. I haven't experimented with other cauliflower bases, but I can sure say cauliflower rice is the best food discovery of this year. It's such a good substitute for rice and is packed with vitamin C and lots of fiber to keep you full for a while. Plus, it's another serving of veggie to add to the day! 

I usually put sesame oil, soy sauce, cornstarch, and garlic powder on my tofu but this time I decided to play around with a peanut sauce inspired by this recipe from Love & Flour. It's so darn good. 

First, I wrapped my exta-firm tofu block in paper towels and put a heavy weight on there to let the water squeeze out for about 30 minutes. After the draining process, I cut the cubes pretty small and coated them in half of the peanut sauce + 1 tbsp of cornstarch. I popped them in the oven and let them bake for about 20 minutes to get them nice and crispy. Then, I roasted some carrots and sugar snap peas in the oven, coated with just plain olive oil with a dash of pepper and garlic powder. Once the tofu and veggies were done, I added the cauliflower rice along with the veggies only to a wok, drizzled the remaining half of the peanut sauce on top, and stir-fried them to let the veggies absorb the yummy, nutty flavors. Once the rice and veggies were done stir-frying (about 5 minutes), I added the tofu and gave it one last stir. Pretty straightforward! 

This is probably one of the yummiest, but healthy recipes I've made so far this year. You get your protein with the tofu, but you get TONS of vitamins/minerals from the cauliflower, carrots, and sugar snap peas in this recipe. It's so versatile and I'm telling you the peanut sauce is BOMB without being too salty or fatty. 

Definitely a keeper for sure! :) 

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