Asian Zucchini Pasta

INGREDIENTS – SERVES 1 ADULT 1 Zucchini, spiralled into noodles or shredded 1/2 Carrot, shredded 1/2 Broccoli, chopped 5 pieces Shitake Mushroom, thinly sliced 1/2 pc Firm Tofu, diced in 1cm cubes 1 tsp Freshly Grated Ginger 3 + 1 tbsp Light Soy Sauce 1 tbsp Coconut Oil 1/4 tsp Ground Black Pepper 1/4 tsp Himalayan Salt 2 tbsp Omega 3-6-9 Oil/Black & White Sesame Seeds

DIRECTIONS 1) On a frying pan, turn heat to medium and add coconut oil. 2) Once oil is hot, add in grated ginger and lightly fry. Add in diced tofu and shitake mushrooms. Add 1 tbsp light soy sauce to the pan and continue stir frying for a minute. 3) Add chopped broccoli to the pan and sprinkle in the ground pepper and salt. Stir fry for another 2 to 3 minutes and turn off the heat when all ingredients are cooked to desired consistency. 4) Assemble the zucchini noodles and shredded carrot in a large mixing bowl. 5) Add in the cooked mixture to the mixing bowl and toss with 3 tbsp light soy sauce, omega 3-6-9 oil, and salt and pepper to taste. 6) Garnish with black and white sesame seeds and serve!