Cilantro not optional! It's so good on this. One semester in college, I had a Vietnamese roommate who was willing to cook all sorts of delicious things for us while I washed dishes and peeled shrimp as her sous chef. This was one of my favorite meals that she taught me to make, and I can't believe I haven't blogged it yet. I like to make it with fried tofu, but it's also great with shrimp and chicken and probably other proteins as well. I imagine the vegetables could be changed out, but I'm partial to broccoli in this. And white onions. And did I mention the cilantro? I really like cilantro on top. This "recipe" is more a reminder of what ingredients to use than a guide to quantities, because I've learned how it should taste and I adjust the proportions accordingly. If you are reading this blog and you are not me, you might want to do some googling to get some more foolproof instructions. The Recipe: 1 block tofu (or another
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.