@tamim__372: তোমার শরীরে থাকা আমার স্পর্শ তুমি এসিড দিয়ে পুড়িয়ে দিলেও সেই স্পর্শ তুমি মুছতে পারবে না! ❤️‍🩹 #foryou

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Friday 23 October 2026 13:21:04 GMT
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rumman_ahmed_aryan
Ewr__Aryan ✨ :
Caption tah cai 😅
2026-10-23 18:53:13
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2026-10-23 15:58:39
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TOFU YAKISOBA PAN 🌭  This is a legendary carb-on-carb creation straight out of Japan, and as soon as Dan saw it he couldn’t resist. Of course, we had to add some juicy tofu cubes to our take on it, but it’s 10/10 either way. You can also find this recipe inside Tofu Club - if you comment ‘tofu club’ we’ll DM you a discount for your first month. Inside you’ll find 162 (and counting) recipes and tofu guides, including exclusive recipes that aren’t available anywhere else. And they all have nutritional info, adjustable portions and printable recipe cards. Ingredients 2 portions Yakisoba noodles 1 small Onion 1 Carrot 75 g Cabbage 200 g Super-firm tofu For the sauce: 1 tbsp Vegetarian oyster sauce 1 tbsp Light soy sauce 1 tbsp Rice wine 0.5 tbsp Henderson’s relish or vegan Worcestershire sauce 1 tsp Brown sugar To serve: 8 Finger rolls Vegan mayo Spring onion greens Instructions 1. Mix together the sauce ingredients and set to one side. 2. Prepare your yakisoba noodles according to the packet instructions. 3. Get a wok over high heat with a generous splash of oil. Add the tofu and stir fry for about 5 minutes until it’s starting to turn golden. 4. Throw in the onion and carrot and stir fry for another 2 minutes, before adding the cabbage until softened and slightly wilted. 5. Add the yakisoba noodles and stir fry for a couple of minutes until hot, before pouring in the sauce and tossing to combine and coat everything. After another minute, everything should be coated and the sauce should have absorbed. 6. Remove some of the inside of the hotdog buns to create more space, and then serve the noodles equally between them. 7. Top with vegan mayo, finely sliced spring onions and sesame seeds.
TOFU YAKISOBA PAN 🌭 This is a legendary carb-on-carb creation straight out of Japan, and as soon as Dan saw it he couldn’t resist. Of course, we had to add some juicy tofu cubes to our take on it, but it’s 10/10 either way. You can also find this recipe inside Tofu Club - if you comment ‘tofu club’ we’ll DM you a discount for your first month. Inside you’ll find 162 (and counting) recipes and tofu guides, including exclusive recipes that aren’t available anywhere else. And they all have nutritional info, adjustable portions and printable recipe cards. Ingredients 2 portions Yakisoba noodles 1 small Onion 1 Carrot 75 g Cabbage 200 g Super-firm tofu For the sauce: 1 tbsp Vegetarian oyster sauce 1 tbsp Light soy sauce 1 tbsp Rice wine 0.5 tbsp Henderson’s relish or vegan Worcestershire sauce 1 tsp Brown sugar To serve: 8 Finger rolls Vegan mayo Spring onion greens Instructions 1. Mix together the sauce ingredients and set to one side. 2. Prepare your yakisoba noodles according to the packet instructions. 3. Get a wok over high heat with a generous splash of oil. Add the tofu and stir fry for about 5 minutes until it’s starting to turn golden. 4. Throw in the onion and carrot and stir fry for another 2 minutes, before adding the cabbage until softened and slightly wilted. 5. Add the yakisoba noodles and stir fry for a couple of minutes until hot, before pouring in the sauce and tossing to combine and coat everything. After another minute, everything should be coated and the sauce should have absorbed. 6. Remove some of the inside of the hotdog buns to create more space, and then serve the noodles equally between them. 7. Top with vegan mayo, finely sliced spring onions and sesame seeds.

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