These 15 Minute Lunches Will Change Your Life
Recipes in this Video
Ingredients
- โ1 block (14 oz) firm tofu
- โ2 cups broccoli florets
- โ2 tbsp soy sauce
- โ1 tbsp sesame oil
- โ2 cloves garlic, minced
- โ1 tsp ginger, grated
- โ1 tbsp cornstarch
- โ1/4 cup vegetable broth
- โ1 tbsp sesame seeds
- โSalt and pepper to taste
Instructions
- 1Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- 3Heat sesame oil in a large skillet over medium-high heat.
- 4Add the tofu cubes to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- 5In the same skillet, add minced garlic and grated ginger, sautรฉ for 1 minute until fragrant.
- 6Add broccoli florets to the skillet and stir-fry for 3-4 minutes until bright green and tender-crisp.
- 7Return the tofu to the skillet and pour in the vegetable broth and soy sauce. Stir to combine.
- 8Cook for an additional 2-3 minutes until heated through and the sauce thickens slightly.
- 9Season with salt and pepper to taste.
- 10Sprinkle with sesame seeds before serving.
Equipment
Ingredients
- โ2 cups cooked chicken, shredded
- โ4 large tortillas, cut into strips
- โ1 cup romaine lettuce, chopped
- โ1 cup cherry tomatoes, halved
- โ1/2 cup corn kernels, canned or frozen
- โ1/2 cup black beans, rinsed and drained
- โ1 avocado, diced
- โ1/4 cup red onion, thinly sliced
- โ1/2 cup shredded cheese (cheddar or Mexican blend)
- โ1/4 cup cilantro, chopped
- โ1/4 cup olive oil
- โ2 tbsp lime juice
- โ1 tsp cumin
- โ1 tsp chili powder
- โSalt and pepper to taste
Instructions
- 1Preheat the oven to 400ยฐF (200ยฐC).
- 2Spread the tortilla strips on a baking sheet and drizzle with olive oil. Toss to coat evenly.
- 3Bake the tortilla strips for 10-12 minutes or until crispy and golden brown, stirring halfway through.
- 4In a large bowl, combine the shredded chicken, romaine lettuce, cherry tomatoes, corn, black beans, avocado, red onion, and cilantro.
- 5In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper to create the dressing.
- 6Pour the dressing over the salad mixture and toss gently to combine.
- 7Once the tortilla strips are done baking, let them cool slightly before adding them to the salad.
- 8Top the salad with shredded cheese and additional cilantro if desired.
- 9Serve immediately and enjoy your crispy chicken and tortilla salad!
Equipment
Ingredients
- โ8 oz rice noodles
- โ1/2 cup creamy peanut butter
- โ1/4 cup soy sauce
- โ2 tbsp rice vinegar
- โ2 tbsp honey
- โ1 tbsp sesame oil
- โ1 clove garlic, minced
- โ1/2 tsp ginger, grated
- โ1/4 cup water
- โ1 cup shredded carrots
- โ1 cup bell peppers, sliced
- โ1/4 cup green onions, chopped
- โ1/4 cup chopped peanuts (for garnish)
- โ1 tbsp sesame seeds (for garnish)
Instructions
- 1Cook the rice noodles according to package instructions. Drain and set aside.
- 2In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and water until smooth.
- 3In a large mixing bowl, combine the cooked noodles, shredded carrots, and sliced bell peppers.
- 4Pour the peanut sauce over the noodle mixture and toss until everything is well coated.
- 5Let the noodles sit for about 10 minutes to absorb the flavors.
- 6Serve the noodles in bowls, garnished with chopped green onions, peanuts, and sesame seeds.
- 7Enjoy your Peanut Noodle dish either warm or cold.
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