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Theodore Baker
Theodore Baker

Joanne Sweet

Joanne's Sweet Breads originated from my love of baking and designing quality sweet breads. Joanne's Sweet Breads is a small bakery which is housed in my home kitchen,I offer over 25 different sweet breads that range from white bread to flavors that will surely satisfy your taste buds.

joanne sweet


Joanne specializes in sweet breads, and has carved her niche with seasonal flavors that her customers love, like pumpkin and triple berry. Her best seller is her cinnamon swirl bread, and she notes that any bread with cinnamon seems to be popular.

Rainbow, sweet pastel coloured beaded mask chain with up to 2 embellishments of your choice. Name will be personalised in round white beads with gold letters. This limited piece is inspired by @j0annesim, co-founder of @Brunohotplatesg.

This recipe pairs crispy, chewy tofu bites with a sweet, savory, and spicy stir fry sauce. The sauce gets super thick and coats the tofu in the stickiest, best way. It is literally the stir fry of my dreams and what I always want my take-out to taste like (though it rarely ever does).

Next, you stir fry your veggies in a hot pan so they get a little bit soft and a little bit charred, and then you add in the sauce which is just a simple mixture of sweet Thai chili sauce and soy sauce.

Sticky Sweet Thai Chili Tofu Stir Fry Print Finger-licking good sticky sweet Thai chili tofu stir fry - crispy tofu cubes are tossed in a sweet and savory sauce along with stir-fried veggies. Yield: 4 servings Ingredients For the tofu 1.25 lb extra firm tofu, drained and cut into 1-inch cubes 100 g (3/4 cup) all purpose flour 100 g (1 cup) cornstarch 2.5 tsp kosher salt canola or vegetable oil, for frying For the stir fry 2 tbsp canola oil 1 large white onion, sliced 2 red bell peppers, seeded and thinly sliced 9 tbsp Thai sweet chili sauce 4 tbsp soy sauce cooked short-grain rice and honey-roasted peanuts, for serving Instructions For the tofu Pour oil to 1-inch depth into a large heavy-bottomed nonstick skillet or Dutch oven. Heat over high heat. While the oil is heating, toss the flour, cornstarch, and salt together in a large bowl. Add the tofu cubes to the bowl and toss until coated in the flour mixture. Add the tofu to the oil in a few batches, making sure not to crowd the pan. Fry for 2-3 minutes per side until golden and crispy, then removed to a paper towel-lined plate. Repeat until all of the tofu is fried. Carefully discard the hot oil and clean out the pan. For the stir fry Heat the 2 tbsp canola oil in a large skillet or wok over high heat. Add the onion and bell pepper, and saute for 8 minutes over high heat, or until softened and charred in areas. Meanwhile, in a small bowl, whisk together the sweet chili sauce and the soy sauce. Pour into the pan with the onion and bell pepper. Add the cooked tofu back to the pan and toss to coat in the sauce. Lower the heat to medium-high and cook until sauce is thickened, about 2 minutes. Top with honey-roasted peanuts and serve over rice. Notes An Eats Well With Others Original 3.5.3208 041b061a72


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