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sal055309

@sal055309

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Small but mighty 🥹⁣
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#InTheMoment by @sal055309

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a year ago

Spicy Tofu Skewers with Peanut Sauce. There is just something about a peanut dipping sauce that always wins me over. Whatever protein you use, these little dippers will become a firm favourite. I often add some Thai bird eye chilli to the dipping sauce for an extra kick.

Serves: 2 
Ingredients:

* 200g extra-firm tofu, cut into cubes
* 1 tbsp soy sauce
* 1 tsp smoked paprika
* Quarter tsp chilli powder
* Quarter teaspoon of turmeric
* Half tsp olive oil
* 1 tbsp smooth peanut butter
* 1 tsp tamari
* 1 tsp lime juice
* Warm water to loosen

Method:
 🥦 Marinate tofu in soy sauce and spices for 15 minutes.
🥦 Thread onto the skewers and grill or bake at 200°C for 15 mins, turning once, using minimal oil.
🥦 Whisk the peanut butter, tamari and lime juice together. You will need to add water in increments until a smooth consistency is reached.
🥦 Serve tofu with sauce. by @sal055309

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a year ago

Forgive me, but I know nothing about art. by @sal055309

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a year ago

Switch to Weekend Mode by @sal055309

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a year ago

Forwarded from the official video by @sal055309

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a year ago

by @sal055309

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a year ago

Sweet 🍍 
#InTheMoment by @sal055309

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a year ago

by @sal055309

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a year ago

Cold-Tossed Jellyfish Heads from Zhejiang, China by @sal055309

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a year ago

Red-crab paste is one of Ningbo, Zhejiang's signature delicacies, requiring only sea salt and water for its preparation. by @sal055309

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a year ago

I happened upon a gentleman's post and found it quite unique—this is his masterpiece: slow-cooker shrimp, chicken, and Andouille sausage risotto. by @sal055309

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a year ago

Easy Chickpea & Vegetable Stew. Packed with heart healthy polyphenols and fibre. A simple one pot wonder for busy weeknights. Perfect for batch cooking too.

Serves 4

Ingredients:

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 3 medium carrots, diced
• 2 medium courgettes, diced
• 2 red peppers, deseeded and diced
• 2 × 400g tins chickpeas, drained and rinsed
• 700g passata
• 250ml vegetable stock
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• Sea salt and black pepper, to taste
• Small bunch fresh parsley, chopped (to serve)

Method:

🥦 Heat olive oil in a large pan, sauté onion until soft, then add garlic for a minute.
🥦 Stir in carrots, courgettes, and peppers; cook until just starting to soften.
🥦 Add smoked paprika, cumin, and oregano, stir well. Tip in chickpeas, passata, and stock, season, and bring to the boil.
🥦 Reduce heat and simmer 25–30 mins until the veg are tender and the sauce rich.
🥦
Finish with fresh parsley and serve with couscous, crusty bread, or baked sweet potato. by @sal055309

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a year ago