I’m by no means a chef, nor is Model Behaviors a food site. I remember when I first started the website, I got a lot of flak about not having a niche. You’re a model but you don’t want to write about fashion? You have degrees in writing but you want to share recipes and DIY projects? “It sounds like you’re all over the place,” I was told. But I kept saying, “I don’t like to be put in a box. WOMEN don’t like to be put in a box!”
Maybe it’s because I’m claustrophobic, but I hate the idea that I can only do one thing when I’m passionate about so many things. And that’s what I love about cooking (notice that I didn’t say baking)! I like to experiment with textures and flavors, and when I make a mistake, I just add Sriracha or call my mom—depending on how much time I have. Now that I’m running around after a dog-terrorizing toddler (see this post from earlier this month if you want to know what I’m talking about), I’ve set up twenty-minute stations throughout the house, and that includes the kitchen.
With Darlington, I’m not able to prep and cook during one station. So meals have to average thirty minutes, and of course, I make enough for leftovers. If a meal doesn’t keep, it doesn’t get added into the rotation. Today’s recipe is constantly in the rotation. It’s meatless, but the great thing is that my husband doesn’t know. The firmer the tofu, the more it becomes a mystery meat, and having the cauliflower gives it just enough sustenance. But, feel free to toss it up and add a protein of your choice.
- 1 package of firm tofu
- 2 heads of cauliflower
- 1 eggplant
- 1 bunch of long green onions
- 6 cloves of garlic
- 10 dried red chilies
- 1 ginger root
- 3 tablespoons of sesame oil
- 4 tablespoons of dry sherry
- 2 tablespoons of soy sauce
- olive oil
- salt and pepper to taste
- sesame and sea vegetable seasoning (from Eden)
- Sriracha (just in case)
- Preheat oven to 450 degrees.
- Wash cauliflower, eggplant, long green onions, and chilies.
- Cut cauliflower into florets.
- Cut chilies into halves lengthwise.
- Dice eggplant and long green onions.
- Drain and dice tofu.
- In a bowl mix 1 tablespoon of sesame oil, sherry, soy sauce, and as much Eden seasoning as you wish.
- On a baking sheet lined with parchment paper, spread out cauliflower.
- Drizzle cauliflower with olive oil and season with salt, pepper, and Eden seasoning.
- Roast cauliflower until crisp and golden, making sure to stir cauliflower about halfway through baking.
- In a wok, heat up 2 tablespoons of sesame oil over medium heat.
- Work in tofu.
- Once browned, add garlic, chilies, ginger, onions, and eggplant.
- Turn up heat and add cauliflower and sauce mixture.
- Cook for 1 to 3 minutes, taste, and adjust seasoning to liking (or add Sriracha).