Szechuan Tofu with Cauliflower

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.

Comments

Sesame Maple Roasted Tofu

Original Recipe by Eating Well This is the second time I've made this recipe. The first time I made it, I was shocked that I had never roasted tofu before. It was so good, and hit the sweet and savory notes I love so much. This week, the modification was adding cubed eggplant to the first roasting. More veggies and more servings! Notes from Cooper: when Mama was making stupid tofu, Auntie Casey was cooking ground chicken. Just sayin'

Stir Fried Broccolini

Broccolini, AKA baby broccoli is a favorite of mine. original recipe by Cooking Light I was pretty excited for the flavors in this recipe. Sesame, fish sauce, chili, lime... It also was a recipe that came together quickly. I have to admit though, I was a little disappointed in the end result. I didn't dislike it, I just wish that the flavors were bolder. Notes from Cooper: yeah, see? Vegetables are boring!

Cooking with Cooper

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