Wall Street Journalさんのインスタグラム写真 - (Wall Street JournalInstagram)「For nearly 20 years, @andreanguyen88 had been paid to cook, eat, drink, travel and write, and her body called for a course correction, she said. But she wasn't prepared to give up entirely on foods she relished—comforting dishes like Chinese mapo tofu to which she gravitated during the pandemic. The dish combines a few ounces of meat and a pound of tofu in a satisfying blend that’s just rich enough. It got Nguyen thinking about tofu as a versatile flavor sponge and she ultimately combined it with a mix of ground meats in a made-over meatloaf, shown here.⁠⠀ ⁠⠀ Because beancurd is edible raw, you can safely taste and tweak the flavor before adding the raw meat, dialing in as much garlic, soy sauce and spice as you like. With the addition of potatoes and broccoli, you can turn the recipe into an easy sheet-pan dinner. Bonus: It yields plenty of leftover meatloaf to see you through the week in sandwiches, fried rice or tacos.⁠⠀ ⁠⠀ For those not ready for a fully plant-based diet, these tweaks on classic comfort foods will strike a wholesome balance between meat and vegetables. Read more about this recipe and others at the link in our bio. ⁠⠀ ⁠⠀ 📷: @chelsielcraig for @wsjoffduty」1月2日 0時06分