@cunnxingieu: #miucho

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Monday 27 July 2026 08:18:28 GMT

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𝚑𝚊̀ 𝚊𝚗𝚑 :

e xin ifo á vs ạ

2026-07-27 08:20:22

3

vyy :

mắt kính màu gì v c

2026-07-27 11:44:41

1

🧿☆Ⓑíⓒⓗ ⓣⓗủⓨ♡🐳 :

xinhh

2026-08-09 22:41:33

0

mìi :

liveeee cunnn

2026-07-27 09:05:59

1

anh :

son gì v a

2026-08-01 11:37:09

1

An hư👽 :

C ơi

2026-08-06 10:29:21

0

烟花与她 :

可爱

2026-07-31 12:09:06

0

. :

này màu vàng hay be thế c ui

2026-07-31 02:27:25

0

kl :

chỉ làm tóc di ạ

2026-07-27 10:03:17

0

mai trang. :

bà đeo lens của nhà nào á bà ưii 🥰

2026-08-01 08:45:50

0

𝙏𝙞𝙚𝙣 𝘿𝙖𝙩 🎶 :

Còn 10p

2026-07-30 05:14:09

0

𝓗𝓾𝓫𝓫𝔂👤 :

Về bên e

2026-07-27 08:36:00

0

Thlinh. :

khong dc bóc tem e q r

2026-07-27 08:35:37

1

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🍋‍🟩 Shredded Tofu Inspired Goi Ga because keeping it shredded can help you hit your nutrition goals while keeping it high-protein and plant-based. #ad Goi Ga is a Vietnamese chicken salad dressed in a bright umami forward fish sauce dressing called nuoc mam. To keep it high protein, we’re swapping the chicken for some shredded @nasoya Super Firm Tofu. It’s got more protein than extra firm tofu and does not need to be pressed, which saves you a lot of time in the kitchen. Go straight to shredding it, which will give us more surface area for flavor. More flavor means this nutrition will be way more enjoyable, which is something I’m striving for in the New Year. #tofu #plantbasedrecipes Shredded Tofu 1, 16 oz block of Nasoya’s Super Firm Tofu 1 1/2 tbsp tamari 1 tbsp potato starch or cornstarch 1 tsp garlic powder 1/2 tsp fresh ground white pepper 1/4 tsp Kosher salt Slaw 3 garlic cloves 1-2 red Thai chili (use more or less based on spice tolerance) 2 tsp granulated sugar or coconut sugar 2 limes 2 tbsp vegan fish sauce 1 tbsp rice vinegar 1/3 cup hot water 1/2 small red onion, thinly sliced* 1/2 small green cabbage, shredded (about 3 cups) 1/3 cup cilantro, roughly chopped* 1/4 cup loosely packed mint leaves, torn For Serving 1/4 cup roasted peanuts, crushed 1/4 cup fried shallots (optional) Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes to create tofu shreds. Top with the tamari, starch, garlic powder, white pepper, salt, and oil. Toss the tofu to evenly coat then spread it out in an even layer on the baking tray. Bake in the oven for 18 mins, give the tofu a careful toss using tongs then return to bake for 8-10 mins, or until golden. To a mortar and pestle, add the garlic cloves, thai chili, sugar, and a pinch of salt. Pound the garlic and chili into the sugar to break it up into a paste. Add the juice of 1 lime, fish sauce, vinegar, and hot water then stir well with a spoon. Taste and adjust the sweet, sour, spicy, or salty notes to your personal taste then set aside. Place the onions in a large mixing bowl then pour 2-3 spoonfuls of the dressing over top. Add the juice of half a lime and a pinch of salt then use gloves hands to massage the onions until softened. To the same bowl, add the cabbage along with 2-3 spoonfuls of the dressing, the juice of half a lime, and a pinch of salt then again massage into the cabbage to soften. Cover and set to the side for 10 minutes. Break up any large clumps of the roasted tofu then transfer to the mixing bowl along with the cilantro, mint, and remaining dressing to taste. Toss together to combine. To serve, portion the salad as desired then top each bowl with a sprinkle of roasted peanuts and fried shallots. Enjoy!

🍋‍🟩 Shredded Tofu Inspired Goi Ga because keeping it shredded can help you hit your nutrition goals while keeping it high-protein and plant-based. #ad Goi Ga is a Vietnamese chicken salad dressed in a bright umami forward fish sauce dressing called nuoc mam. To keep it high protein, we’re swapping the chicken for some shredded @nasoya Super Firm Tofu. It’s got more protein than extra firm tofu and does not need to be pressed, which saves you a lot of time in the kitchen. Go straight to shredding it, which will give us more surface area for flavor. More flavor means this nutrition will be way more enjoyable, which is something I’m striving for in the New Year. #tofu #plantbasedrecipes Shredded Tofu 1, 16 oz block of Nasoya’s Super Firm Tofu 1 1/2 tbsp tamari 1 tbsp potato starch or cornstarch 1 tsp garlic powder 1/2 tsp fresh ground white pepper 1/4 tsp Kosher salt Slaw 3 garlic cloves 1-2 red Thai chili (use more or less based on spice tolerance) 2 tsp granulated sugar or coconut sugar 2 limes 2 tbsp vegan fish sauce 1 tbsp rice vinegar 1/3 cup hot water 1/2 small red onion, thinly sliced* 1/2 small green cabbage, shredded (about 3 cups) 1/3 cup cilantro, roughly chopped* 1/4 cup loosely packed mint leaves, torn For Serving 1/4 cup roasted peanuts, crushed 1/4 cup fried shallots (optional) Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes to create tofu shreds. Top with the tamari, starch, garlic powder, white pepper, salt, and oil. Toss the tofu to evenly coat then spread it out in an even layer on the baking tray. Bake in the oven for 18 mins, give the tofu a careful toss using tongs then return to bake for 8-10 mins, or until golden. To a mortar and pestle, add the garlic cloves, thai chili, sugar, and a pinch of salt. Pound the garlic and chili into the sugar to break it up into a paste. Add the juice of 1 lime, fish sauce, vinegar, and hot water then stir well with a spoon. Taste and adjust the sweet, sour, spicy, or salty notes to your personal taste then set aside. Place the onions in a large mixing bowl then pour 2-3 spoonfuls of the dressing over top. Add the juice of half a lime and a pinch of salt then use gloves hands to massage the onions until softened. To the same bowl, add the cabbage along with 2-3 spoonfuls of the dressing, the juice of half a lime, and a pinch of salt then again massage into the cabbage to soften. Cover and set to the side for 10 minutes. Break up any large clumps of the roasted tofu then transfer to the mixing bowl along with the cilantro, mint, and remaining dressing to taste. Toss together to combine. To serve, portion the salad as desired then top each bowl with a sprinkle of roasted peanuts and fried shallots. Enjoy!

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