The first time I made this, I experimented with a method of cooking tofu called dry frying. I'm not a huge fan of raw tofu, and I hate how much oil goes into a dish to fry it, so this was a revelation for me. Combined with some fresh winter veggies like broccoli and bok choy and a spicy citrus sauce, it provides a nutritious and delicious meal!
This roasted cauliflower gets an extra bit of zip from the curry powder. A simple and quick way to prepare a head of cauliflower, and a delicious way to enjoy it!
I considered ordering Chinese food to enjoy while watching the State of the Union address last night, but experienced a wave of guilt when I saw my harvest basket full of bok choy --the winter crop that just keeps on coming. I'd been eying a recipe from Vegetarian Times' July 2008 issue for bok choy and shiitake mu shu wraps and decided to give it a spin. It turned out great - more delicious, healthful, and inexpensive than takeout would have been, for sure.
Below is the recipe as I cooked it: