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@ndaomoustarchide: #laylatoulkhadr2025 #diaramaserignemoustaphasymacktoum #

ndaomoustarchide
ndaomoustarchide
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Saturday 29 March 2025 00:07:30 GMT
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bineta6465
Bineta :
machallah
2025-03-29 13:59:08
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user9735173209545
user9735173209545 :
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2025-03-29 16:42:08
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user2413025869848moussa
user moussa Faye :
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2025-03-29 03:00:45
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fallmed
Mohameden :
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2025-03-29 01:55:05
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ibrahimamoustarchid
Ibrahima Dia :
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2025-03-29 14:06:52
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faye_maty
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2025-03-29 10:06:30
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2025-03-29 09:14:03
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louy637
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dialogue264
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user56622026539795
ABOU DIEYE :
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thiate dia :
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2025-03-29 01:17:16
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2025-03-29 02:26:25
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2025-03-29 21:25:00
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2025-03-30 00:33:51
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2025-03-30 13:54:44
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Gueye couture :
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madame sarr :
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2025-04-04 12:50:35
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modoulo8418
modoulo8418 :
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2025-04-04 21:57:29
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Kaba Touray :
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2025-04-07 13:27:15
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Tik Toker :
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2025-04-08 07:13:19
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BOV HOUSE IS HERE #bovboys #thebovboys #edit #fyp #angryginge @jakeydavies @HeinzBaines @angryginge13 @NYKchazza @TAYS @TheBovBoys
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High-protein, high-fiber Spicy Korean-style bean and tofu salad with baked tofu cubes, edamame, black beans, crisp vegetables, and a gochujang–sesame–lime dressing. Meal-prep friendly, budget conscious, and suitable for leftovers. Ingredients: - 14 oz firm tofu, pressed and cut into 3/4-inch cubes - 1 tbsp vegetable oil - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1 cup frozen shelled edamame, thawed - 1 can (15 oz) black beans, drained and rinsed - 1 medium cucumber, julienned - 1 large carrot, peeled and julienned - 4 cups napa cabbage, thinly sliced - 3 scallions, thinly sliced on bias - 1/4 cup cilantro leaves (optional) - 3 tbsp gochujang - 2 tbsp low-sodium soy sauce - 2 tbsp lime juice (about 1 lime) - 1 tbsp rice vinegar - 1 tbsp toasted sesame oil - 1 tbsp honey or maple syrup - 1 tbsp neutral oil (for dressing, optional to thin) - 2 tbsp toasted sesame seeds - 1/4 tsp crushed red pepper flakes (optional, for extra heat) - Kosher salt to taste - Freshly ground black pepper to taste Instructions: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat 2. Toss the pressed tofu cubes with vegetable oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
High-protein, high-fiber Spicy Korean-style bean and tofu salad with baked tofu cubes, edamame, black beans, crisp vegetables, and a gochujang–sesame–lime dressing. Meal-prep friendly, budget conscious, and suitable for leftovers. Ingredients: - 14 oz firm tofu, pressed and cut into 3/4-inch cubes - 1 tbsp vegetable oil - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1 cup frozen shelled edamame, thawed - 1 can (15 oz) black beans, drained and rinsed - 1 medium cucumber, julienned - 1 large carrot, peeled and julienned - 4 cups napa cabbage, thinly sliced - 3 scallions, thinly sliced on bias - 1/4 cup cilantro leaves (optional) - 3 tbsp gochujang - 2 tbsp low-sodium soy sauce - 2 tbsp lime juice (about 1 lime) - 1 tbsp rice vinegar - 1 tbsp toasted sesame oil - 1 tbsp honey or maple syrup - 1 tbsp neutral oil (for dressing, optional to thin) - 2 tbsp toasted sesame seeds - 1/4 tsp crushed red pepper flakes (optional, for extra heat) - Kosher salt to taste - Freshly ground black pepper to taste Instructions: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat 2. Toss the pressed tofu cubes with vegetable oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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