@frestyle_music_70: YO TE PISO LA CABEZA 🧑‍🦲🐐✅ @Pikete_Zanca157 #la_70_music #zanca #fypシ゚viral #freebladdyy

La 70 music
La 70 music
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Region: DO
Saturday 15 August 2026 15:46:36 GMT
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la.leila078
🎀 Peluchita 🎀 :
Me gusta ese menol
2026-08-15 17:12:38
86
i.jasmel
𝓙𝓪𝔃𝔃💕 :
Me gusta la música y el q la canta también 😩👅
2026-08-16 20:01:54
7
fr4y_18
fr4y 🌠🌟 :
2026-08-16 18:31:22
7
guillexe.16
𝓖𝓾𝓲𝓵𝓵𝓮𝔁 :
El diablo pa, durísimo 🔥🔥
2026-08-17 06:59:53
5
pepolo_3030
EL_VAMPY :
que gravedad 🔥🔥
2026-08-15 18:57:39
5
andoadocientoyya
la mala tulla🚬💯👺📿🖕👿 :
q duro
2026-08-16 15:02:10
6
tilzazaza
Block 7 music🎶 :
Saaaaa😂😂
2026-08-16 22:01:32
5
gabrx_wx
𝓰𝓪𝓫𝓻𝓲𝓮𝓵 🏌🏾 :
mi pregunta es por qué no sacan los temas
2026-08-17 01:50:01
8
ans5208
꧁ANS ꧂ :
Eso zanka
2026-08-15 17:26:14
7
_angxlica_x
X____shaa :
Ta lindo el menol 😍✨
2026-08-16 14:01:07
9
loveeeearii_
. :
No puedo ver esto gratis 🔥
2026-08-16 22:03:13
8
starli819
Starlie :
lo mejor 70 ta duro 👍🏼👏🏻
2026-08-15 16:41:53
6
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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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