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@strategyclothingph: Nasa Yellow Basket #strategydept #localbrand #paydaysale #streetwear #tiktokviral

STRATEGY DEPT.
STRATEGY DEPT.
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Region: PH
Wednesday 29 July 2026 10:42:17 GMT
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Comments

prettyhermosa2.0
its_reych :
so angas pati ng model❤️
2026-07-29 11:04:42
2
papacleyy
papacleyy :
I like piso deal though
2026-07-29 10:50:45
0
rysknz
_krnzO :
checkout na agadd
2026-07-29 11:04:47
0
mrs.strtgy
Ren :
Baka @Xie yan
2026-07-29 11:33:38
2
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50 30 | S2 EP. 12 MAPO TOFU UDON 💪 We had to do it and they were awesome. 53 Protein | 664 Calories | 21 Fat | 62 Carbs INGREDIENTS FOR 2 300g Lean Beef Mince 1 tbsp Black Bean & Garlic Paste 1 tsp Sichuan Peppercorns 1 tsp MSG 1 tsp Sugar 330g Silken Tofu 1 tbsp Tahini 1 tbsp Soy Sauce 1 tsp Sesame Oil 1 Garlic Clove, Grated 2 tbsp Shaoxing Wine 1 Cucumber 2 Spring Onions 400g Frozen Udon Method To make the sauce, add the silken tofu, tahini, soy sauce, sesame oil and garlic to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside. Using a pestle & mortar, grind the sichuan peppercorns with the msg and sugar until you have a coarse powder. Separate the whites and greens of the spring onions. Finely slice the whites into rounds and julienne the greens. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens. Add the beef to a hot pan over a medium heat to get some colour, before breaking up. Once coloured, add in the seasonings and cook for a few more minutes. Deglaze with the shaoxing wine. Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, beef on one side, salad on the other. Finish with chilli oil. #5030 #mapotofu #viralrecipe
50 30 | S2 EP. 12 MAPO TOFU UDON 💪 We had to do it and they were awesome. 53 Protein | 664 Calories | 21 Fat | 62 Carbs INGREDIENTS FOR 2 300g Lean Beef Mince 1 tbsp Black Bean & Garlic Paste 1 tsp Sichuan Peppercorns 1 tsp MSG 1 tsp Sugar 330g Silken Tofu 1 tbsp Tahini 1 tbsp Soy Sauce 1 tsp Sesame Oil 1 Garlic Clove, Grated 2 tbsp Shaoxing Wine 1 Cucumber 2 Spring Onions 400g Frozen Udon Method To make the sauce, add the silken tofu, tahini, soy sauce, sesame oil and garlic to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside. Using a pestle & mortar, grind the sichuan peppercorns with the msg and sugar until you have a coarse powder. Separate the whites and greens of the spring onions. Finely slice the whites into rounds and julienne the greens. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens. Add the beef to a hot pan over a medium heat to get some colour, before breaking up. Once coloured, add in the seasonings and cook for a few more minutes. Deglaze with the shaoxing wine. Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, beef on one side, salad on the other. Finish with chilli oil. #5030 #mapotofu #viralrecipe
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