Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 


Chef Kathy Fang
Low Carb Tofu Kale Tacos

Low Carb Tofu Kale Tacos


Tacos are one of those comfort meals that you can’t seem to ever give up. It’s flavorful, easy to eat and comforting. But the traditional kind isn’t exactly waist friendly. But fret not, this version is totally waist friendly and delicious at the same time. It kind sounds too good to be true right? It’s not! So hurry and go make this at home:)

Recipe: Low Carb Tofu Kale Tacos

Serves: 1     Prep Time: 5 Minutes     Cook time:5


3.5 oz cubed soft or medium firm tofu (1/4 of the full carton of tofu)

2 stalks of curly kale (rough chop)

1 small organic tomato (vine tomato is the best for this) diced

2 tsp taco seasoning

pinch of salt and black pepper

1/2 tsp braggs soy sauce

1 tsp avocado or olive oil

juice of half a lemon

1 LOW carb tortilla (1 net gram of carb)

optional: a little handful of daiya cheese (vegan cheese)


1. Heat a nonstick pan with to high heat and add the avocado oil

2. Toss the cubed tofu in and sautee on high heat for 1 min

3. Now add your taco seasoning and sautee to coat the tofu in the flavor

4. Add your kale in some braggs soy sauce along with a squeeze of lemon juice

5. Sautee until the kale wilts and add half of the diced tomatoes

6. Sautee again and taste. Season with a little salt and pepper.

7. Add the daiya cheese at the end to melt into the mixture (optional)

8. Scoop the tofu kale kale filling into the tortilla and plate next to a small bowl of salsa


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