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These 15 Minute Lunches Will Change Your Life

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LifebyMikeG
LifebyMikeG
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Recipes in this Video

3 recipes
vegetarianvegangluten-freesoy-free

Ingredients

  • โ—1 block (14 oz) firm tofu
  • โ—2 cups broccoli florets
  • โ—2 tbsp soy sauce
  • โ—1 tbsp sesame oil
  • โ—2 cloves garlic, minced
  • โ—1 tsp ginger, grated
  • โ—1 tbsp cornstarch
  • โ—1/4 cup vegetable broth
  • โ—1 tbsp sesame seeds
  • โ—Salt and pepper to taste

Instructions

  1. 1Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
  2. 2In a bowl, toss the tofu cubes with cornstarch until evenly coated.
  3. 3Heat sesame oil in a large skillet over medium-high heat.
  4. 4Add the tofu cubes to the skillet and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
  5. 5In the same skillet, add minced garlic and grated ginger, sautรฉ for 1 minute until fragrant.
  6. 6Add broccoli florets to the skillet and stir-fry for 3-4 minutes until bright green and tender-crisp.
  7. 7Return the tofu to the skillet and pour in the vegetable broth and soy sauce. Stir to combine.
  8. 8Cook for an additional 2-3 minutes until heated through and the sauce thickens slightly.
  9. 9Season with salt and pepper to taste.
  10. 10Sprinkle with sesame seeds before serving.

Equipment

SkilletCutting boardKnifeMixing bowl

Ingredients

  • โ—2 cups cooked chicken, shredded
  • โ—4 large tortillas, cut into strips
  • โ—1 cup romaine lettuce, chopped
  • โ—1 cup cherry tomatoes, halved
  • โ—1/2 cup corn kernels, canned or frozen
  • โ—1/2 cup black beans, rinsed and drained
  • โ—1 avocado, diced
  • โ—1/4 cup red onion, thinly sliced
  • โ—1/2 cup shredded cheese (cheddar or Mexican blend)
  • โ—1/4 cup cilantro, chopped
  • โ—1/4 cup olive oil
  • โ—2 tbsp lime juice
  • โ—1 tsp cumin
  • โ—1 tsp chili powder
  • โ—Salt and pepper to taste

Instructions

  1. 1Preheat the oven to 400ยฐF (200ยฐC).
  2. 2Spread the tortilla strips on a baking sheet and drizzle with olive oil. Toss to coat evenly.
  3. 3Bake the tortilla strips for 10-12 minutes or until crispy and golden brown, stirring halfway through.
  4. 4In a large bowl, combine the shredded chicken, romaine lettuce, cherry tomatoes, corn, black beans, avocado, red onion, and cilantro.
  5. 5In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper to create the dressing.
  6. 6Pour the dressing over the salad mixture and toss gently to combine.
  7. 7Once the tortilla strips are done baking, let them cool slightly before adding them to the salad.
  8. 8Top the salad with shredded cheese and additional cilantro if desired.
  9. 9Serve immediately and enjoy your crispy chicken and tortilla salad!

Equipment

OvenBaking sheetLarge bowlSmall bowlWhisk

Ingredients

  • โ—8 oz rice noodles
  • โ—1/2 cup creamy peanut butter
  • โ—1/4 cup soy sauce
  • โ—2 tbsp rice vinegar
  • โ—2 tbsp honey
  • โ—1 tbsp sesame oil
  • โ—1 clove garlic, minced
  • โ—1/2 tsp ginger, grated
  • โ—1/4 cup water
  • โ—1 cup shredded carrots
  • โ—1 cup bell peppers, sliced
  • โ—1/4 cup green onions, chopped
  • โ—1/4 cup chopped peanuts (for garnish)
  • โ—1 tbsp sesame seeds (for garnish)

Instructions

  1. 1Cook the rice noodles according to package instructions. Drain and set aside.
  2. 2In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and water until smooth.
  3. 3In a large mixing bowl, combine the cooked noodles, shredded carrots, and sliced bell peppers.
  4. 4Pour the peanut sauce over the noodle mixture and toss until everything is well coated.
  5. 5Let the noodles sit for about 10 minutes to absorb the flavors.
  6. 6Serve the noodles in bowls, garnished with chopped green onions, peanuts, and sesame seeds.
  7. 7Enjoy your Peanut Noodle dish either warm or cold.

Equipment

potmixing bowlwhiskserving bowls

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