Who are you and what have you done with Laura!

Crispy tofu with broccoli and Japanese sweet potatoes in orange-ginger sauce on brown rice. With a side of spinach. And a cherry on top (because red!) (Also because all out of tomatoes and red peppers.)

Can’t believe I’m taking the time to create meals these days — and actually kind of getting into it. Maybe because it feels a little like design.

Past Laura’s Cooking Rule was along the lines of “Anything that takes more than 5 minutes to prepare is not worth it,” but when my designated shopper came home with some tofu, I called my dear friend and former boss, Peggy, a genuine foodie who is incredibly knowledgable about nutrition, and asked for help. She sent me some tofu tips (Email subject line “Tofu or not tofu” 😀), which I’m not sharing here because I hope she is putting them into that cookbook she has wanted to write for a long time.

But I used those tips to incorporate what I had on hand (including things like ginger and Japanese sweet potatoes, which were brought to me by friends) to make a dish that I found quite tasty. 

Though, admittedly, there are those who say that anything tastes good when you’re on steroids.