@ryoun_e: #chiquita #chiquitapunyaryoun #babymonster #jangmisq #kpop #fyp

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Sunday 30 August 2026 10:10:40 GMT
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jeyyiepark
liaaa𐙚⋆˚ :
ahhh editan canny mana lagi yang harus gue like 😭🤍
2026-08-30 11:08:40
58
livina06
꧁•⊹٭lᵢᵥᵢ𝚗ₐ٭⊹•꧂ :
gercep banget #chiquitapunyaryoun😂😂
2026-08-30 10:50:45
13
cegilchiquita
cegilchiquita :
Seneng banget liat dia sehappy itu 🥰🥰
2026-08-30 10:23:34
7
straykids_jypstay
STAY4EVER :
First
2026-08-30 10:13:28
0
yyyyyrrr22446474
Chiquita fan club 🐈‍⬛🦋 :
2026-08-30 12:26:31
2
dhrgntraa
drga :
GEMASS
2026-08-30 11:17:55
3
ckpyau
you'll :
WKWKWK canny bilike adek rasa ini dunia adek bang 🥰
2026-08-30 16:30:53
0
palita20071
MEAN. :
2026-08-30 12:31:13
1
katss_editz0
Kathy :
1
2026-08-30 10:13:42
1
som4511
Som4511 :
🥰❤️
2026-08-30 11:08:54
1
kr_richiie
Richiie🍒 :
Dia beneran happy virus everytime everyday 😭😭😭
2026-08-30 12:42:18
4
cavy17209
cฅฅ۶ч³🍒🐈‍⬛ :
lucu banget ade☺️🤏
2026-08-30 15:56:39
1
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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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