@lauspindler: pós academia com o mais novo integrante da família ♥️

lau spindler
lau spindler
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Thursday 30 October 2025 02:28:29 GMT
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marcelloriber0
Marcelloribeiro :
A pergunta é: como faz pra ter chance com alguem tão bonita assim? 👀💘
2025-11-04 02:17:53
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dontknowwhoisshe
🐆:)))🐆 :
Que amooooor
2025-10-30 07:41:39
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notttttttmaria
notttttttmaria :
Awwwwwww
2025-10-30 10:05:58
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_luisa_bitt_
lulu;) :
bebeeeee
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caterinaferraz
Cate :
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visforvalentinanotvodka
valentina :
Que fofuraaaaaaaaaaaaaaaa
2025-10-30 12:24:34
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lu_fruet
lu_fruet :
😭😭😭😭
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lu_fruet
lu_fruet :
neneeeem
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dudabonnell
Duda :
cooooookie
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dudabonnell
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maithe viscaino :
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thakornfeld
thagata ( tá gata ) :
NIKKK O MAIS FOO
2025-10-30 21:10:26
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fernandogomes.fsa
LUIS FERNANDO GOMES :
princesa linda
2025-10-30 12:46:19
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_gifigueiredo
Giovana Figueiredo :
Que fofooooo
2025-12-23 22:43:02
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A protein-packed, quick, vegan Chinese stir-fry combining tofu, edamame, and colorful vegetables with a savory sauce. Ingredients: - 1 cup brown rice - 2 cups water - 1 block (14 oz) firm tofu, cubed - 1 cup shelled edamame (frozen or fresh) - 1 large broccoli head, cut into florets - 1 bell pepper, sliced (any color) - 1/2 cup cashews - 3 tablespoons soy sauce or tamari - 1 tablespoon sesame oil (or olive oil) - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon rice vinegar (optional) - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds and chopped scallions for garnish (optional) Instructions: 1. Cook the brown rice: bring water to a boil, add rice, reduce heat to low, cover, and simmer for 45 minutes or until water is absorbed. 2. In a large skillet or wok, heat sesame oil over medium-high heat. 3. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. 4. Add minced garlic and grated ginger; cook for 1 minute until fragrant. 5. Stir in broccoli florets, bell peppers, edamame, and cashews. Cook for 5-7 minutes until vegetables are tender but crisp. 6. Pour in soy sauce or tamari, rice vinegar (if using), and mix well. 7. Add cornstarch mixed with water to the skillet to thicken the sauce; cook for another 1-2 minutes until sauce is glossy. 8. Serve the stir-fry hot over the cooked brown rice. Garnish with sesame seeds and chopped scallions if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A protein-packed, quick, vegan Chinese stir-fry combining tofu, edamame, and colorful vegetables with a savory sauce. Ingredients: - 1 cup brown rice - 2 cups water - 1 block (14 oz) firm tofu, cubed - 1 cup shelled edamame (frozen or fresh) - 1 large broccoli head, cut into florets - 1 bell pepper, sliced (any color) - 1/2 cup cashews - 3 tablespoons soy sauce or tamari - 1 tablespoon sesame oil (or olive oil) - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon rice vinegar (optional) - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds and chopped scallions for garnish (optional) Instructions: 1. Cook the brown rice: bring water to a boil, add rice, reduce heat to low, cover, and simmer for 45 minutes or until water is absorbed. 2. In a large skillet or wok, heat sesame oil over medium-high heat. 3. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. 4. Add minced garlic and grated ginger; cook for 1 minute until fragrant. 5. Stir in broccoli florets, bell peppers, edamame, and cashews. Cook for 5-7 minutes until vegetables are tender but crisp. 6. Pour in soy sauce or tamari, rice vinegar (if using), and mix well. 7. Add cornstarch mixed with water to the skillet to thicken the sauce; cook for another 1-2 minutes until sauce is glossy. 8. Serve the stir-fry hot over the cooked brown rice. Garnish with sesame seeds and chopped scallions if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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