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Tofu lettuce wraps.


In preparation for my best bud's wedding, I'm trying to watch what I eat. You know more protein, less carbs, more cardio, less burritos - that sort of deal. Plus, hitting up the sushi and martini bars will be so satisfying after depriving myself for a week or two.


  • 1/3 cup cornstarch
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 pound extra firm tofu, drained & diced
  • 2-3 tablespoons cooking oil
  • 4 garlic cloves, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup cashew pieces
  • 1/4-1/2 cup teriyaki sauce 
  • 1 head of Boston lettuce (or another broad leafed variety)


  1. In a Ziploc bag, combine the cornstarch, flour, and brown sugar. Add in the diced tofu and toss to coat.
  2. In a large skillet, heat oil over medium to medium high heat depending on your stove top.
  3. Mix in the tofu and give it a quick stir to distribute the oil. Then as it begins to brown slightly, add in the garlic, mushrooms, and cashews.
  4. Cook everything together for about 4-5 minutes. Pour in teryaki sauce to taste.
  5. Let it cook for another 2 minutes until sauce has glazed tofu.
  6. Wrap up the tofu filling in lettuce leaves and devour.

You can dip in teriyaki sauce if need be. Best consumed day of. Makes 3-4 servings. Adapted from this VegWeb recipe.

Homemade horchata.

Style icon: The Hellcats.