Before I started my fitness journey, I loved Chinese takeout. Truth be told, I still do, I just rarely indulge now. This recipe satisfies the craving and is fun to make! Original recipe by Cooking Light As always, I start by pressing the tofu. While that is happening, I prep all the veggies and prepare the sauce. The cooking comes together quickly. The result was spicy, satisfying and healthy. I ended up freezing the portions. The freezing actually seemed to give more texture to the tofu and deepened the flavors. I'll make it again! Notes from Cooper: Mama calls this "szechuan" tofu. I think she's pronouncing "stupid" incorrectly.
Things I love: Brussels sprouts. Beer. Caramelized onions. Pizza. Original recipe by Live Eat Learn I like beer, and I like trying new beers, but I have pretty specific tastes. I almost exclusively drink stouts and porters, only like some imperials, and have learned that I do not like barrel aged beers. Every time I try a new beer, it falls into one of three categories: beers I love, beers that are okay but I wouldn't get again, and beers I dislike enough that I won't finish them. When it comes to the third category, I've taken to freezing it for future use. I may not want to drink it, but cooking with it works! The only modification I ever really make to this recipe is that I always seem to use a different beer. And sometimes if I have extra onion around, I throw it in. Here are the onions, cooking down in the beer. While the onions are cooking down, the pizza stone is heating in the oven, I'm prepping the brussels, and making the balsamic reduction. Once the ...