The trick to crispy tofu that actually stays crispy? Cornstarch and a screaming hot pan. This Buddha bowl pairs it with quinoa, roasted vegetables, and a peanut-lime dressing that ties everything together. Ingredients The Bowl 1 block (400g) extra-firm tofu, pressed and cubed 1 cup quinoa, cooked 1 cup edamame, shelled 1 avocado, sliced 1 […]
Asian
Vegan Coconut Curry with Sweet Potato
A rich, creamy curry that happens to be completely plant-based. Sweet potatoes melt into the coconut-spiced broth, and it all comes together in one pot. Serve it over jasmine rice and you’re in for a treat. Ingredients 2 large sweet potatoes, peeled and cubed 1 can (400ml) coconut milk 1 can (400g) chickpeas, drained 200g […]
Classic Chicken Stir Fry with Vegetables
A quick and colorful chicken stir fry loaded with crisp vegetables and a savory sauce you can memorize. This is the weeknight dinner you’ll make on repeat. Why This Recipe Works The secret is high heat and not overcrowding the pan. Cook the chicken first, set it aside, then blast the vegetables so they stay […]