Feeling like going meatless .Try tofu , vegetables in oyster sauce.With its thick sauce, rich flavor and the aroma of sesame seed oil, you won’t miss your meat.

This is a chili sauce without the high calories.It's a budget friendly dish that I serve to my family often.To avoid the sauce becoming watery, drain the tofu well beforehand. Recipe by Pecchin

This is actually a dish both shared by Greece 🇬🇷 and Italy 🇮🇹

My wife and I are lucky that our daughter's not a super-picky eater. She has her faves like any kid, but is pretty good for the most part. Even so, the true sign that something I've cooked is a success is if, during mealtime, she reaches over and grabs something off Mommy or Daddy's plate. And she did that a lot with this dish. Funnily, neither Mommy nor Daddy thought the dish was all that spectacular. Honestly, I'm inclined to jazz it up with a little chili and maybe some ginger and a sprinkle of cilantro. Or a bit of orange zest. Or a squeeze of lime. But I'll resist and put it on record as is, so that I can make it again just the way my little girl likes it.

This is my simplified (and much lighter & faster) version of the French Classic, Cassoulet.The Andouile (or any sausage of your choice), has a light amount of heat and this dish needs not much more to make a really nice comfort-food - light and good even in summer!PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!

A delicious and coloring sauce is very simple to make and you can eat it with your favorite meat or just like a salad.

We love Thai food and we were lucky to have a great Thai restaurant nearby. I have tried to replicate their garlic brown sauce which was a favorite of ours. Like most Thai dishes this one uses multiple colorful vegetables. If you love garlic you will love this dish. What is also great about this dish is that you can substitute any vegetables.

While items like bulgogi, bibim bap, and japchae have become quite familiar to Korean food lovers here in the States, there is a lesser known subsection of Korean cuisine that is quite popular with Koreans everywhere: Chinese-Korean.And one of the most popular dishes from Chinese-Korean cuisine is a noodle dish called jjajang myun, literally black bean paste (jjajang) noodles (myun).It's many a Korean kid's spaghetti, and I ate it all the time when I was little.Black bean paste in both Chinese and Korean cuisines has a very salty, nutty, toasty, deep, rich umami to it, and though it looks and tastes a little intimidating right out of the jar, it's delicious when used in the right quantities and mellowed by other ingredients and cooking techniques.In this dish, it's mixed with sauteed pork, onions, carrots, zucchini, and potatoes in a deliciously savory sauce served over noodles.When I don't have chow mein noodles on hand, I serve the sauce over spaghetti noodles cooked 3 or 4 minutes past al dente to mimic the softer texture of chow mein noodles. Rice is also commonly used in lieu of noodles in many Korean households, but in that case, you'd call it jjajang bap (bap meaning rice) instead of jjajang myun.Julienned cucumbers are a typical garnish to add refreshing crunch, and kimchi and dakuang (a sweet-salty pickled daikon) are usually served on the side.

I love cooking high end Fancy dinners from normal supermarket ingredients, Sauces just make a $10 piece of meat for 2 into $150 each LOL

Shredded beef sauce with white rice

Food on a stick is fun, great streetfood, and this combination of crispy crunchy tofu and fresh vegetables in a sweet creamy peanut coconut sauce is a treat.#GlobalApron

I wanted to make something healthy and tasty for my kids' lunch today. We ran out of rice, so I improvised by making a filling meal with tofu and veggies.