A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own!

I’ll be the first one to admit that I was not a tofu fan before last year. Oh gosh no! I don’t care what anyone said or how delicious it sounds, tofu? The stuff that looks like my dish sponge?

This recipe is anything but boring my friends. It’s savory, satisfying and loaded with flavor. I’m packing in some of my favorite veggies and not only is it completely vegan and vegetarian friendly, its also GLUTEN FREE.

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own!


  • 1 – 14 ounce block extra firm tofu
  • 1 ½ tablespoon cornstarch
  • ½ teaspoon salt
  • 3 tablespoons oil (vegetable, canola, coconut)
  • 1 ½ cup sliced shiitake mushrooms (button or baby bellas work too)
  • 1 cup white onions, large dice


  • 1 ½ tablespoon EACH: minced garlic AND grated ginger (ginger paste is fine too)
  • 3 tablespoons low sodium soy sauce (use GF tamari to make this gluten-free)
  • 2 teaspoon chili oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • ¼ cup brown sugar


  • grilled bok choy, crushed peanuts, red pepper flakes, and lime wedges


  1. Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) 
  2. followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. 
  3. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. 
  4. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. 
  5. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.


  1. While the tofu is drying, prepare the sauce. 
  2. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.


  1. In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. 
  2. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. 
  3. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. 
  4. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. 
  5. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. 
  6. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.


  1. Serve warm with rice, quinoa, or on it’s own. 
  2. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!


Laced with a hint of citrus, this moist chocolate cake recipe will surely make hearts go aflutter. Serve with a scoop of vanilla ice cream to make it even better. The best part? You don’t need an oven to make it.

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • orange zest
  • 2 tablespoons orange juice
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup whipping cream
  • 3 tablespoons orange juice
  • 1 cup semi-sweet chocolate chips
  1. Combine butter, sugar, evaporated milk, orange zest, and juice in a small saucepan. Cook over low heat until sugar is dissolved.
  2. In a bowl, lightly beat egg and vanilla. Add butter-sugar mixture. Whisk together until combined.
  3. Sift together flour, cocoa powder, baking soda, and baking powder. Gradually add dry ingredients to milk-egg mixture.
  4. Pour cake batter into a 5-inch cake pan and cover with foil. Place a wire rack inside a large pot. Pour in enough water to create steam. Place cake pan on top of the rack and cover the pot with a lid. Steam over medium heat for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Set aside to cool.
  5. Meanwhile, make the ganache: Combine cream, orange zest, and orange juice in a saucepan. Cook over medium heat until warmed. Pour hot cream over chocolate chips and stir until chocolate has melted.
  6. Place chocolate cake on a wire rack. Pour ganache over cake, making sure to glaze all sides. Let stand at room temperature to set.

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie is from scratch homemade pie recipe like your grandmas used to make. If you’re crazy for classic cream pies, this needs to be on your Easter table! A tender, flaky crust piled high with bananas and creamy vanilla pudding, topped with fluffy cloud of fresh whipped cream and more bananas and chocolate shavings on top

Full of old-fashioned flavor, Banana Cream Pie isn’t necessarily fancy, but it’s so inviting and besides Easter eggs and spring flower decoration, it will bring the nostalgic appeal at your Easter brunch table.

Don’t let the making of pie crust from scratch, crimping the sides for classic crust look and cooking homemade vanilla pudding terrifies you, it’s not that hard at all. I’m not a pie making expert by any means, actually I hate making pie crusts and sometimes buy a pre-made one, but homemade stuff is so much better, especially when it comes to family gatherings for the holidays such as Easter..

Old Fashioned Banana Cream Pie Recipe
Old Fashioned Banana Cream Pie is from scratch homemade pie recipe like your grandmas used to make.

For the pie crust:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 sticks (1/2 cup) unsalted butter diced and chilled
  • 2-4 tablespoons ice water
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 4 egg yolks- beaten
  • 3 tablespoons butter
  • 1 and 1/2 teaspoons vanilla extract
  • 2-3 bananas-sliced
  • For topping:
  • 1 and 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 banana-sliced
  • chocolate shavings-optional
To make the pie crust:
  1. Mix flour, salt and sugar in a medium-size bowl. Add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
  2. Add 2 tablespoons ice water and using your hands knead until dough comes together , DO NOT OVERDO IT!!! (If it’s still crumbly, add water a tablespoon at a time, up to 2 more tablespoons, but don’t use too much water or the crust will shrink while baking).
  3. Flatten the dough into disks, wrap in plastic and refrigerate at least 1 hour.
  4. Roll the dough on a floured surface into a 14-inch round, wrap around rolling pin and carefully unroll over a 9-inch pie plate and gently press into bottom and side of plate. Trim dough to a 1-inch overhang, fold under, and seal to form a rim, then crimp the rim with fingertips. Using a fork poke the bottom of the crust or use pie weights. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking!!!
  5. Bake in preheated oven at 375 F until golden brown. Cool completely and set aside.
To make the filing:
  1. In a large saucepan, stir together sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly(about 8 minutes) then reduce heat and cook and stir 2 minutes longer. Remove from heat and stir a small amount of hot filling into eggs stirring well (be careful not to scramble the eggs) return all to pan and bring to a gentle boil. Cook and stir 2 minutes longer.
  2. Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover, and chill for 30 minutes.
  3. Spread half of the vanilla pudding into cooled pie crust. Slice bananas and arrange over filling. Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight).
  4. Before serving, make the whipped cream. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing.
  5. Top pie with whipped cream and banana slices. Sprinkle with chocolate shavings if desired.