General Tso's Cauliflower
with snow peas, scallions & steamed rice
A couple years ago I shared my shortcut method for making General Tso’s Tofu on my old site. It was more a suggestion than a recipe because I didn’t include any ingredient measurements, instead wanting to encourage everyone to step outside of their comfort zones in the kitchen.
I love reading my older posts, each one being a time capsule, moments of my my life frozen in time. When I originally wrote the General Tso’s Tofu post we were just a month into the pandemic. Scared as I felt about the uncertainty of the future, I was comforted being home with my kids again. After two years of commuting 200 miles roundtrip three days a week for work, it was a gift to be all together, enjoying more home cooked meals together again.
Of course, the inevitable happened, and those awkwardly relaxed days grew into restless months. So much has changed since that day in April 2020. We’re all feeling battered and in varying stages of processing our collective losses from the last couple of years, and yet life has found a new rhythm. Time keeps moving whether we put one foot in front of the other, or keep our mindset firmly planted in the past.
Isabella graduated high school, and is now in her second year of college. Virginia just started high school last month. I’m no longer in the test kitchen, so I only need to commute once a week, and that’s more my own sanity than the sake of getting work done.
The one thing that hasn’t changed, though, is how much we all love General Tso’s anything–tofu, chicken, and in this case cauliflower. Well, there is one slight change–now I’ve included measurements in the recipe for the sauce.
Be well, and remember to be kind. –xo, j.
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