Book Confessions of an Ex-Ballerina

• Put the tofu cubes in a bowl. Add 1 teaspoon sesame oil, salt, pepper, and garlic powder. Toss well. Bake in a pre-heated oven at 200 degrees Celsius for 12-15 minutes. Take out on a plate and keep aside.
• Put all the remaining ingredients, except water in a pot, mix and cook till peanut butter starts melting. Add water and allow to simmer for 2-3 minutes.
• Finally, add the tofu cubes, mix well and cook for 1-2 minutes. Switch off the gas.
• Garnish with chopped spring onion, sesame seeds, and crushed peanuts. Serve hot with jasmine rice and grilled vegetables of your choice.

Prep Your Ingredients:

• Slice the smoked sausage into thin rounds.
• Chop bell peppers and onions.
• Measure out Cajun seasoning, heavy cream, and cheese.

Cook the Sausage and Veggies:

• In a large skillet or pot, heat olive oil and sauté the sausage until browned.
• Remove the sausage and cook the bell peppers and onions in the same pot.

Create the Base:

• Add Cajun seasoning to the veggies
• Pour in chicken broth and bring to a simmer.

Cook the Pasta:

• Add the pasta directly to the pot and cook until al dente, stirring occasionally to prevent sticking.

Make the Creamy Sauce:

• Reduce the heat and stir in heavy cream and cheese until melted.
• Return the sausage to the pot and mix well.

Final Seasoning:

• Taste before adding any salt. Adjust only with a pinch of salt if truly needed, and add black pepper or cayenne to preference.

Serve and Garnish:

• Top with parsley, grated Parmesan, or red pepper flakes for extra flavor.

• Prep the pork. Cut up the pork tenderloin into small bite-sized pieces and season it with salt and pepper; set aside.
• Sauté the aromatics. Heat the cooking oil in a large skillet set over medium-high heat. Add the diced onions to the heated oil and cook for 2 minutes. Stir in the garlic and cook for 15 seconds or just until fragrant.
• Cook the pork. Add the diced pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes or until the pork is cooked through.
• Add the orange juice and lime juice. Stir in the orange juice, then continue stirring and scraping up the browned bits from the bottom of the pan. Add the lime juice and continue to cook for 2 more minutes.
• Finish and serve. Remove from heat. Taste for salt and pepper and adjust accordingly. Serve the pork in tacos, burritos, over rice, and/or on salads.

Quick Pickled Carrots and Cucumber

• Whisk water, apple cider vinegar, honey, and salt in a large jar or container until honey is dissolved. Add carrot, cucumber, and ginger submerging in the liquid. Screw lid on jar or container and allow to sit 30-60 minutes at room temperature (or refrigerate overnight).

Crispy Gochujang Tofu

• In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
• In a medium bowl, whisk gochujang, garlic, honey, brown sugar, vinegar, and soy sauce until smooth.
• Pour sauce into same pan used for tofu and bring to a simmer over medium-high heat, stirring occasionally until thickened and bubbly. Fold in tofu and green onions until tofu is evenly coated and green onion is wilted. Season tofu with salt and pepper to taste if needed.
• Assemble bowls by spooning rice into serving bowls and topping with gochujang tofu, pickled carrots and cucumber, kimchi, and sesame seeds. Serve bowls immediately and enjoy!