Home Style Tofu
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients:
Firm Tofu (14-16oz).
Green Scallions chopped (2 tbsp)
Mung Bean Sprouts  (2 cup)
2 cloves Garlic
1 small piece of Ginger, sliced or grated
1 teaspoon Chilli Flakes 
1 tablespoon Italian Seasoning
1 teaspoon Lemon Juice 
2 tablespoons Soy Sauce
1 cup Mushrooms (raw) 
1 teaspoon Salt 

Instructions:
Heat wok to medium heat. Prepare your Tofu and cut into cubes. When your wok is hot, add cubed Tofu and Salt. Add Chili Powder and Italian seasoning, cook for 5 to 10 minutes. 
Add Chili Powder again, sprinkle Lemon Juice on it, remove from pan and keep aside. 
Add more oil to the wok, add Spring Onions, Ginger, Bean Sprouts, and Mushroom. Fry until browned.  Add Tofu back to the pan, and add Soy Sauce and Garlic at the end. Plate your Tofu and enjoy! 

Low-Carb Guilt-free Crispy Tofu Bites (1 Serving)
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients:

7 ounces Organic Tofu (House of Leaf & Bean)
1 teaspoon Tapioca powder
¼ teaspoon Salt and Pepper
1 Tablespoon Organic Vegan Ranch (made by House of Leaf & Bean)
1 teaspoon Sriracha sauce

Cut Tofu into strips, season with Salt and Pepper, toss in Tapioca Powder, then pan fry to perfection. Top with the Organic Vegan Ranch and Sriracha sauce. Yum!