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@sydnafrada: opposite or not so opposite 🤝🤝

syd nafrada
syd nafrada
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Tuesday 29 November 2022 15:11:12 GMT
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connrc
Connor Christensen :
I’m gonna make one of these for luke and I
2022-11-29 16:14:05
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[Dehydrate in 1 second] Mopping tool, bamboo fiber self-twisting rotating mop
[Dehydrate in 1 second] Mopping tool, bamboo fiber self-twisting rotating mop
Ce puede agregar 😚💪🏈
Ce puede agregar 😚💪🏈


SZECHUAN TOFU RAMEN 🍜 The stickiest, juiciest glazed tofu on top of a creamy miso + peanut butter ramen broth 🤤 written recipe 👇 make sure to follow for more 👨🏻‍🍳 INGREDIENTS (serves 2) 1x block firm tofu Knob of ginger 5x garlic cloves 1x red chilli 2tbsp ground Szechuan pepper 1tbsp garlic powder 50g cornflour 1tsp turmeric 1tbsp sesame oil 1tbsp vegetable oil 2tbsp soy sauce 2tsp miso paste 2tsp peanut butter 500ml vegetable stock 100ml coconut milk 2x servings of ramen noodles 2tbsp sesame seeds 1x spring onion Sugar Salt Pepper METHOD 1. Mince the garlic, ginger, 1/2 the chilli & 1tbsp szechuan then fry in sesame oil until fragrant. 2. Mix the veg stock with the miso & peanut butter, then add. 3. Season with 1tbsp soy sauce, turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins. 4. Cut the tofu into 2cm thick chunks, coat in seasoned cornflour & fry in veg oil until crispy. 5. To make the glaze, mix 1tbsp szechuan, garlic powder, 1tbsp soy sauce, 1tsp miso & peanut butter. Add a splash of water to loosen. 6. Add to tofu & coat well. Cook noodles, slice spring onion + chilli, toast sesame seeds. 7. Bowl up - noodles, broth, tofu, garnishes & enjoy! #ramen #ramennoodles #tofu #veganrecipes #veganfood #fyp
SZECHUAN TOFU RAMEN 🍜 The stickiest, juiciest glazed tofu on top of a creamy miso + peanut butter ramen broth 🤤 written recipe 👇 make sure to follow for more 👨🏻‍🍳 INGREDIENTS (serves 2) 1x block firm tofu Knob of ginger 5x garlic cloves 1x red chilli 2tbsp ground Szechuan pepper 1tbsp garlic powder 50g cornflour 1tsp turmeric 1tbsp sesame oil 1tbsp vegetable oil 2tbsp soy sauce 2tsp miso paste 2tsp peanut butter 500ml vegetable stock 100ml coconut milk 2x servings of ramen noodles 2tbsp sesame seeds 1x spring onion Sugar Salt Pepper METHOD 1. Mince the garlic, ginger, 1/2 the chilli & 1tbsp szechuan then fry in sesame oil until fragrant. 2. Mix the veg stock with the miso & peanut butter, then add. 3. Season with 1tbsp soy sauce, turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins. 4. Cut the tofu into 2cm thick chunks, coat in seasoned cornflour & fry in veg oil until crispy. 5. To make the glaze, mix 1tbsp szechuan, garlic powder, 1tbsp soy sauce, 1tsp miso & peanut butter. Add a splash of water to loosen. 6. Add to tofu & coat well. Cook noodles, slice spring onion + chilli, toast sesame seeds. 7. Bowl up - noodles, broth, tofu, garnishes & enjoy! #ramen #ramennoodles #tofu #veganrecipes #veganfood #fyp
he is the answer .🙌🌟
he is the answer .🙌🌟
Bye
Bye

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