You would never guess by tasting these robust sandwiches that they are low in fat and calories. The secret is spread made of low-fat mayonnaise, nonfat yogurt, Dijon mustard and chopped arugula.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Just like the state fair, minus the crowds.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.