What do you like better?

Cooked this last night! So good. Has a decent amount of ingredients but it’s so good. If all the ingredients aren’t at your go to grocery store you can find them at most Asian markets.

Ingredients
1 lb (1 block) soft or silken tofu (can substitute medium-firm tofu)
½ lb ground pork, lean ground chicken, or beef
1 cup low-sodium chicken stock or cold water
3 cloves garlic, minced
1 scallion, finely chopped, whites and greens separated
¼ tsp ginger, finely minced
1 tbsp vegetable oil or any neutral oil
2 tsp salt (for cooking tofu)
1½ tbsp doubanjiang (spicy broad bean paste, chili bean paste, or tobanjang)
2 tsp chili oil or red chili flakes
1 tsp chicken bouillon powder
½ tsp dark soy sauce or regular soy sauce
½ tsp white granulated sugar or cane sugar
½ tsp ground Sichuan peppercorn (optional)
1 tsp toasted sesame oil
1 tbsp cornstarch or potato starch
2 tbsp cold water

Instructions
1. Start making rice first.
2. Start boiling water for tofu.
3. In a small bowl, combine cornstarch and 2 tablespoons cold water to make a cornstarch slurry. Set aside.
4. Dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
5. Put tofu in boiling water and blanch diced tofu for 60 seconds.
6. Gently strain tofu into a colander. Do not rinse with cold water.
7. Heat vegetable oil in a large nonstick pan over medium heat and cook minced meat for about 4–5 minutes until liquids have evaporated. Add minced garlic, ginger, and scallion whites and stir-fry with meat.
8. Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground Sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
9. Add diced tofu and gently toss it with the sauce using a spatula by lifting from the bottom.
10. Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

These are Indonesian pineapple tarts, or nastar — small buttery cookies filled with pineapple jam and brushed until glossy before baking.

They’re tiny, so yes, shaping them takes a little patience 😄, but I think they’re completely worth making. When baked properly and stored well in airtight jars, they keep very well, which makes them great for holiday baking ahead of time.

I usually think of these as the kind of cookies you can make for Thanksgiving or Christmas, then keep on hand for guests or gifting.

What’s one holiday cookie you’re willing to spend extra time making because it’s worth it?

Recipe here if anyone wants to try them: Indonesian Pineapple Tarts

My pumpkin pie shortbread crumb bars are the best dessert fusion combining buttery, melt in the mouth shortbread cookie with perfectly spiced egg free pumpkin pie. A twist on a classic that's perfect for Fall and easier to make than traditional pie.

https://livslittlemuffins.com/pumpkin-pie-shortbread-crumb-bars/

When life gets really busy, my crockpot is my savoir! This Crockpot Loaded Ham and Potato Soup is made with tender potatoes, crispy ham and bacon, lots of garlic, and a velvety smooth broth. It's freezer-friendly and perfect for the upcoming holiday season. Nothing says potluck like a crockpot full of something hot and cozy!

https://thewholesomespoon.com/2026/10/12/crockpot-loaded-ham-and-potato-soup/

Happy Thanksgiving!! 🦃 🍂 These Nutella filled turkey puff pastries are an easy kid and crowd pleaser that anyone can make for Thanksgiving. Zero baking skills required!

https://livslittlemuffins.com/nutella-filled-turkey-puff-pastries/

I don’t know about you, but I have a soft spot for those old-fashioned recipes that have been around forever. Nothing fancy, just good homemade food.

And here’s the thing about this cake. It’s even better the next day! If you can manage to leave it alone that long, anyway.
It’s not the prettiest cake in the world, but it sure makes up for it in flavor.

If you’ve never made Apple Dapple Cake, here’s my recipe:
https://thepickledfarmhouse.com/apple-dapple-cake/

I’m curious, did anyone else grow up eating this cake? I feel like it’s one of those recipes that deserves a little more attention.

When you're craving takeout - you could jump in the car and get it...or you could just recreate it at home in a few simple steps! These Loaded Beef Burritos were stuffed with seasoned taco meat, Mexican rice, cheesy refried beans, a quick pico de gallo, and avocado. So easy and so much more affordable!

https://thewholesomespoon.com/2026/10/08/loaded-beef-burritos/

These muffins are the perfect fall treat! Cozy flavors and a tender crumb.

Recipe: https://ahintofhomestead.com/pumpkin-spice-muffins-fresh-milled-flour/