15 Quick Meals

You don't need to spend hours in the kitchen to create satisfying meals for your family. Whether you're juggling work deadlines, after-school activities, or just want more time to relax, these 15 quick dishes will transform your weeknight dinner routine. From one-pan Mediterranean chicken to 20-minute stir-fries, you'll find options that fit your schedule and taste preferences. Let's explore how these efficient recipes can help you put a delicious, home-cooked meal on the table—even on your busiest days.

One-Pan Mediterranean Chicken and Vegetables

One-Pan Mediterranean Chicken and Vegetables combines the vibrant flavors of the Mediterranean with the convenience of a single-skillet preparation. The dish features tender chicken pieces seasoned with herbs like oregano and thyme, accompanied by colorful vegetables that create a complete, nutritious meal.

This recipe transforms simple ingredients into a restaurant-worthy dinner while minimizing cleanup time. The vegetables roast in the same pan as the chicken, absorbing the savory juices and creating a harmonious blend of flavors characteristic of Mediterranean cuisine.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 zucchini, sliced
• 1 red bell pepper, chunked
• 1 yellow bell pepper, chunked
• 1 red onion, wedged
• 2 cups cherry tomatoes
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese

Preheat the oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt, pepper, oregano, and thyme. Sear the chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.

Toss the prepared vegetables with remaining olive oil, garlic, and seasonings in the same pan. Return the chicken to the pan, nestling it among the vegetables. Squeeze lemon juice over everything and add olives. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Sprinkle with feta cheese before serving.

For best results, ensure all vegetables are cut to similar sizes for even cooking. The dish can be prepped ahead by cutting vegetables and storing them separately until ready to cook. If using chicken breasts of different sizes, pound them to an even thickness to ensure uniform cooking. For added flavor, marinate the chicken for 2-4 hours before cooking.

20-Minute Shrimp Stir-Fry

Minute Shrimp Stir-Fry is a vibrant and flavorful dish that combines succulent shrimp with crisp vegetables in a savory sauce. This quick-cooking meal comes together in less than 15 minutes, making it perfect for busy weeknights when time is limited but you still want a nutritious, home-cooked dinner.

The key to a successful stir-fry lies in having all ingredients prepped and ready before heating the wok or pan, as the cooking process moves quickly. This recipe uses fresh shrimp, but frozen shrimp can be substituted as long as they're properly thawed and patted dry before cooking.

• 1 pound large shrimp, peeled and deveined
• 2 cups mixed bell peppers, sliced
• 1 cup snow peas
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/4 cup water
• Salt and pepper to taste

Heat oil in a large wok or skillet over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes until they start turning pink. Remove shrimp and set aside. Add vegetables to the same pan and stir-fry for 2-3 minutes until crisp-tender.

Mix cornstarch with water, soy sauce, and oyster sauce in a small bowl. Return shrimp to the pan, add the sauce mixture, and cook for an additional minute until the sauce thickens and coats all ingredients evenly. Season with salt and pepper to taste.

For best results, avoid overcrowding the pan, as this will steam rather than stir-fry the ingredients. If necessary, cook in batches to ensure each component gets proper contact with the hot cooking surface. The vegetables should remain crisp and colorful, and the shrimp should be just cooked through to prevent them from becoming tough and rubbery.

Simple Tomato and Basil Pasta

Tomato and basil pasta is a classic Italian dish that combines the sweetness of ripe tomatoes with aromatic fresh basil. This simple yet flavorful combination has been a staple in Mediterranean cuisine for generations, offering a perfect balance of flavors that showcase the ingredients in their purest form.

This quick and satisfying meal can be prepared in under 30 minutes, making it ideal for busy weeknights or when you need a reliable comfort food fix. The key to this dish's success lies in using high-quality ingredients, particularly ripe tomatoes and fresh basil leaves, which create a light and refreshing sauce that clings perfectly to the pasta.

• 1 pound spaghetti or linguine
• 4 large ripe tomatoes
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 cup fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. While the pasta cooks, dice the tomatoes and mince the garlic. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute. Add the diced tomatoes, salt, and pepper, cooking until the tomatoes begin to break down and release their juices, approximately 5-7 minutes.

Once the pasta is cooked, drain it while reserving 1/2 cup of pasta water. Add the pasta to the skillet with the tomato sauce, tossing to combine. Tear the fresh basil leaves and add them to the pasta along with the grated Parmesan cheese. If the sauce seems too dry, add some reserved pasta water gradually until you reach the desired consistency.

For best results, use room temperature tomatoes as they release their flavors more readily than cold ones. The pasta can be made ahead and reheated, though fresh basil should always be added just before serving to maintain its vibrant flavor and color. If you don't have fresh tomatoes, you can substitute with high-quality canned whole peeled tomatoes, crushed by hand.

Quick Black Bean Tacos

Traditional Mexican tacos often feature meat as the main protein, but black beans offer a healthy alternative that's both budget-friendly and quick to prepare. This recipe transforms simple canned black beans into a delicious filling that's enhanced with classic Mexican spices and seasonings.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 8-10 corn or flour tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 lime
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Diced avocado
• Sour cream
• Hot sauce (optional)

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and spices, stirring for 30 seconds until fragrant.

Add black beans to the skillet and mash roughly with a potato masher or fork, leaving some beans whole for texture. Cook for 5-7 minutes, stirring occasionally. Warm tortillas in a separate skillet or microwave.

Assemble tacos by placing the warm bean mixture in tortillas and topping with lettuce, tomatoes, cheese, avocado, and a dollop of sour cream. Finish with a squeeze of lime juice and hot sauce if desired.

For best results, don't skip draining and rinsing the beans, as this removes excess sodium and improves texture. The bean mixture can be made ahead and reheated, though the toppings should be prepared just before serving. Store leftover bean filling in an airtight container in the refrigerator for up to 4 days.

Sheet Pan Salmon With Roasted Broccoli

Sheet pan dinners have revolutionized weeknight cooking, offering minimal cleanup with maximum flavor. This salmon and broccoli combination delivers a perfect balance of protein and vegetables, all cooked together on a single pan in under 30 minutes.

The key to this recipe's success lies in the timing – the broccoli needs a head start to achieve that perfect roasted texture with crispy edges, while the salmon requires less time to maintain its moisture and tenderness. The result is a nutritious, delicious meal that's both practical and impressive.

• 4 (6-ounce) salmon fillets
• 2 large heads broccoli, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)

Preheat oven to 400°F (200°C). Toss broccoli florets with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on a large sheet pan and roast for 10 minutes. While broccoli roasts, prepare salmon by patting dry with paper towels and seasoning with remaining salt, pepper, paprika, and thyme.

Push partially roasted broccoli to the sides of the pan and place salmon fillets in the center. Drizzle salmon with remaining olive oil and top with remaining garlic. Return pan to oven and roast for 12-15 minutes more, until salmon is cooked through and flakes easily with a fork. Squeeze fresh lemon juice over everything just before serving.

For best results, bring salmon to room temperature 15 minutes before cooking and ensure all pieces are similar in thickness for even cooking. If your salmon fillets have skin, place them skin-side down on the pan. The broccoli florets should be cut to roughly equal sizes, and don't overcrowd the pan – this ensures proper roasting instead of steaming.

15-Minute Fried Rice

Minute Fried Rice is a versatile and quick Asian-inspired dish that transforms leftover rice into a flavorful meal. This simplified version takes only minutes to prepare and can be customized with whatever proteins or vegetables you have on hand.

The key to successful fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This recipe combines the essential elements of traditional fried rice while streamlining the process for busy cooks.

• 3 cups cooked white rice (day-old)
• 2 eggs, beaten
• 1 cup frozen mixed vegetables
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• Optional: 1 cup diced cooked chicken, shrimp, or tofu

Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onions and garlic, sautéing until translucent. Push the vegetables to one side and add beaten eggs to the empty space, scrambling them quickly. Once eggs are nearly set, add the rice, breaking up any clumps with a spatula.

Stir in frozen vegetables and any optional protein. Add soy sauce and black pepper, stirring constantly to ensure even distribution of ingredients. Continue cooking for 3-4 minutes until the vegetables are heated through and the rice starts to crisp slightly. Garnish with chopped green onions before serving.

For best results, ensure all ingredients are prepared and within reach before starting, as this dish comes together quickly. Avoid overworking the rice while stirring to prevent it from becoming mushy. If the rice seems dry during cooking, add a small amount of soy sauce or oil rather than water to maintain the proper texture.

Easy Turkey Burger Bowl

Quick and satisfying, the Turkey Burger Bowl transforms a classic sandwich into a nutritious, low-carb meal that's perfect for busy weeknights. By serving the seasoned turkey patty over fresh vegetables and greens, you create a balanced dish that's both filling and healthy.

This versatile recipe can be customized with your favorite toppings and dressings, making it an excellent option for meal prep or family dinners. The combination of lean protein, fresh vegetables, and optional toppings creates a satisfying meal that can be prepared in under 30 minutes.

Ingredients:

• 1 pound ground turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• Optional toppings: cheese, pickles, mustard, mayo

Mix the ground turkey with garlic powder, onion powder, paprika, salt, and pepper. Form into 4 equal-sized patties. Heat olive oil in a large skillet over medium heat and cook the patties for 5-6 minutes per side until they reach an internal temperature of 165°F (74°C). While the patties cook, prepare the bowls by arranging the salad greens, tomatoes, cucumber, avocado, and red onion.

Once the turkey patties are done, place them on top of the prepared vegetable bowls. Add your chosen toppings and dressing. For a warm bowl, you can slightly wilt the greens by placing them in the same pan used to cook the turkey patties for about 30 seconds.

For best results, avoid overworking the meat when forming the patties, as this can make them tough. The patties can be made ahead and frozen for up to 3 months – just separate them with parchment paper before freezing. If meal prepping, keep the dressing separate and add it just before serving to maintain the freshness of the vegetables.

Creamy Garlic Mushroom Linguine

The key to this recipe's success lies in properly sautéing the mushrooms until they're golden brown and releasing the garlic's aromatics without burning it. Using fresh ingredients and high-quality pasta ensures the best possible outcome for this comforting weeknight dinner.

Ingredients:

• 1 pound linguine pasta
• 1 pound mixed mushrooms, sliced
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cups heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Cook linguine in a large pot of salted boiling water according to package instructions until al dente. While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Reduce heat to medium-low and pour in the heavy cream, stirring constantly. Add Parmesan cheese, salt, and both peppers, continuing to stir until the sauce thickens slightly. Drain the pasta, reserving 1/2 cup of pasta water, and add the linguine directly to the sauce. Toss everything together, adding pasta water as needed to achieve desired consistency. Finish with fresh parsley.

For best results, avoid washing mushrooms with water; instead, clean them with a damp paper towel to preserve their texture. The sauce will continue to thicken as it cools, so serve immediately and have extra pasta water on hand to adjust consistency. Store leftovers in an airtight container for up to 3 days, reheating gently with a splash of cream or milk to restore the sauce's smoothness.

Five-Ingredient Chicken Quesadillas

Five-ingredient chicken quesadillas are the perfect solution for busy weeknights when you need a satisfying meal without spending hours in the kitchen. This Mexican-inspired dish combines tender chicken, melted cheese, and warm tortillas to create a crowd-pleasing dinner that can be ready in minutes.

The beauty of this simplified version lies in its versatility and minimal ingredient list. While traditional quesadillas might call for numerous components, this recipe focuses on the essential elements that deliver maximum flavor with minimum effort.

• 4 large flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Mexican cheese blend
• 1 cup salsa
• 2 tablespoons vegetable oil

Heat a large skillet over medium heat. Place a tortilla in the pan and sprinkle one half with a quarter of the cheese, followed by a quarter of the chicken and a quarter of the salsa. Fold the empty half over the filled side and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side for an additional 1-2 minutes until the cheese is fully melted and the tortilla is crispy. Repeat with remaining ingredients to make four quesadillas.

While serving, let the quesadillas rest for 1-2 minutes before cutting to prevent the filling from spilling out. If preparing for a larger group, keep finished quesadillas warm in a 200°F oven while cooking the remaining ones. The quesadillas can be cut into triangles or strips depending on preference.

For best results, avoid overfilling the tortillas as this can lead to messy spills during cooking. Using pre-cooked rotisserie chicken can save time, and warming the tortillas slightly before filling makes them more pliable and less likely to crack. Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days, reheating them in a skillet to maintain crispiness.

Quick Thai Red Curry

This simplified recipe maintains the authentic taste of traditional Thai red curry while using readily available ingredients from most supermarkets. The combination of sweet, spicy, and savory elements creates a balanced dish that can be customized to your preferred spice level and choice of proteins.

Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 pound chicken breast, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups bamboo shoots
• 1 cup snap peas
• Fresh basil leaves
• Jasmine rice for serving

Heat oil in a large skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and broth, stirring to combine. Add fish sauce and brown sugar, then bring to a simmer. Add chicken and cook for 5-7 minutes. Add vegetables and continue cooking for 3-4 minutes until tender-crisp. Stir in fresh basil just before serving.

For best results, avoid stirring the coconut milk too vigorously as this can cause it to separate. If the curry is too spicy, add more coconut milk to mellow the heat. The curry can be stored in an airtight container in the refrigerator for up to 3 days, though the vegetables may soften over time.

Speedy Tuna Noodle Skillet

Tuna noodle skillet is a comforting classic that transforms simple pantry staples into a satisfying meal in under 30 minutes. This one-pan wonder combines tender egg noodles, chunks of tuna, and vegetables in a creamy sauce that brings everything together perfectly.

Traditional tuna casserole typically requires oven time, but this stovetop version delivers all the familiar flavors with significantly less cooking time and cleanup. The dish remains creamy and delicious while being more weeknight-friendly than its baked counterpart.

• 8 oz egg noodles
• 2 cans (5 oz each) chunk light tuna in water, drained
• 1 cup frozen peas
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 cans cream of mushroom soup
• 1 cup milk
• 2 tablespoons butter
• 1 cup shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup breadcrumbs

Melt butter in a large skillet over medium heat. Add onion and celery, cooking until softened, about 5 minutes. Add noodles and milk to the skillet, along with both cans of cream of mushroom soup. Stir well and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until noodles are tender.

Stir in the drained tuna, frozen peas, salt, and pepper. Cook for an additional 3-4 minutes until peas are heated through. Top with shredded cheese and breadcrumbs, cover, and cook for 2 more minutes until cheese melts.

For best results, avoid overcooking the noodles as they can become mushy. The dish can be made ahead and reheated, though you may need to add a splash of milk when reheating to restore the creamy consistency. If you prefer a crunchier top, you can briefly broil the skillet in the oven after adding the breadcrumbs and cheese.

Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili is a hearty, protein-rich dish that brings warmth and comfort to any table. This meat-free version delivers all the robust flavors of traditional chili while incorporating a variety of beans and vegetables for enhanced nutrition and texture.

This recipe takes approximately 45 minutes to prepare and serves 6-8 people. The combination of different beans creates a satisfying meal that's high in fiber and protein, making it perfect for both vegetarians and meat-eaters alike.

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 cup corn kernels

Heat olive oil in a large pot over medium heat. Add onions, garlic, bell peppers, carrots, and celery, cooking until vegetables are softened, about 5-7 minutes. Add all spices and cook for another minute until fragrant. Add the tomatoes, vegetable broth, and all beans, bringing the mixture to a boil. Reduce heat and simmer for 25-30 minutes, stirring occasionally. Add corn in the last 5 minutes of cooking.

For best results, let the chili rest for 10-15 minutes before serving to allow the flavors to meld together. The thickness can be adjusted by adding more vegetable broth if needed. Garnish options include diced avocado, shredded cheese, sour cream, fresh cilantro, or crushed tortilla chips.

This chili can be stored in an airtight container in the refrigerator for up to 5 days, and it often tastes even better the next day as the flavors continue to develop. For a spicier version, add diced jalapeños or a pinch of cayenne pepper during cooking. The recipe can also be easily doubled and frozen for future meals.

Pan-Seared Steak and Potatoes

Pan-seared steak and potatoes is a classic combination that brings steakhouse quality right to your home kitchen. The key to this dish lies in achieving the perfect crust on the steak while ensuring the inside remains juicy and cooked to your preferred doneness level.

This hearty meal can be prepared in under 30 minutes, making it an excellent choice for busy weeknights or when you're craving something substantial without extensive preparation. The potatoes are crispy on the outside and tender inside, while the steak develops a flavorful brown crust through the Maillard reaction.

• 2 ribeye or New York strip steaks (1-inch thick)
• 4 medium potatoes, cut into 1-inch cubes
• 4 tablespoons olive oil
• 4 tablespoons butter
• 4 garlic cloves, crushed
• Fresh rosemary and thyme sprigs
• Salt and black pepper
• 1 tablespoon vegetable oil

Begin by letting the steaks reach room temperature and patting them dry with paper towels. Season generously with salt and pepper. Heat vegetable oil in a cast-iron skillet over high heat until smoking. Place the steaks in the pan and cook for 3-4 minutes on each side for medium-rare, adding butter, garlic, and herbs in the last minute. Remove the steaks and let them rest for 5-10 minutes.

While the steaks are resting, use a separate large skillet to prepare the potatoes. Heat olive oil over medium-high heat and add the potato cubes. Cook for 15-20 minutes, turning occasionally until golden brown and crispy on all sides. Season with salt and pepper to taste.

When cooking this dish, timing is crucial. Start the potatoes first since they take longer to cook, and begin preparing the steak when the potatoes are about halfway done. This ensures both components finish cooking at approximately the same time, allowing for a perfectly hot and synchronized meal.

Lemon Garlic Shrimp Pasta

Lemon garlic shrimp pasta combines the bright, citrusy notes of fresh lemon with savory garlic and succulent shrimp, all tossed in perfectly cooked pasta. This Mediterranean-inspired dish strikes an ideal balance between light and satisfying, making it suitable for both casual weeknight dinners and special occasions.

Ready in under 30 minutes, this one-pan meal requires minimal prep work while delivering restaurant-quality results. The sauce created from the combination of lemon juice, butter, and pasta water coats each strand of pasta perfectly, while the garlic and red pepper flakes add depth and a subtle heat to the overall dish.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine or spaghetti
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 lemon (juice and zest)
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup reserved pasta water
• Parmesan cheese for serving

Cook pasta in heavily salted water according to package instructions, reserving 1/2 cup of pasta water before draining. While pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink. Remove shrimp from pan and set aside.

In the same pan, add remaining butter and garlic, cooking until fragrant. Add white wine, lemon juice, zest, and red pepper flakes, simming until slightly reduced. Return shrimp to the pan, add cooked pasta and enough reserved pasta water to create a silky sauce. Toss everything together, adding parsley and adjusting seasoning as needed. Cook for an additional 1-2 minutes until the pasta is well-coated and the sauce has thickened slightly.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. The pasta water is crucial for creating the perfect sauce consistency – start with a small amount and add more as needed. Fresh lemon juice is strongly preferred over bottled, and high-quality olive oil will significantly enhance the final flavor of the dish.

Sweet and Sour Tofu Stir-Fry

Sweet and Sour Tofu Stir-Fry combines crispy tofu cubes with colorful vegetables in a tangy sauce that perfectly balances sweet and sour flavors. This vegetarian adaptation of the classic Chinese dish offers a protein-rich meal that can be prepared in under 30 minutes, making it ideal for busy weeknight dinners.

The key to this dish's success lies in properly preparing the tofu and creating the right sauce consistency. Extra-firm tofu, pressed and dried thoroughly, provides the best texture when fried, while the sauce's balance of pineapple juice, rice vinegar, and brown sugar creates that signature sweet and sour taste.

Ingredients:

• 14 oz extra-firm tofu
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 cup pineapple chunks
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup pineapple juice
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 2 cloves garlic, minced
• 1 inch ginger, grated

Press tofu between paper towels for 30 minutes to remove excess moisture. Cut into 1-inch cubes and coat with cornstarch. Heat oil in a large wok or skillet over medium-high heat and fry tofu until golden brown on all sides. Remove and set aside.

In the same pan, stir-fry vegetables until crisp-tender. Combine sauce ingredients in a bowl and add to the pan, cooking until thickened. Return tofu to the pan and toss until well-coated.

For optimal results, ensure all ingredients are prepped before starting to cook, as this dish comes together quickly once heat is applied. The sauce should bubble and thicken to a glossy consistency that coats the back of a spoon. Serve immediately over steamed rice while the tofu remains crispy.

The success of this dish heavily depends on removing as much moisture as possible from the tofu before cooking. Consider freezing and thawing the tofu beforehand to achieve an even meatier texture, and don't overcrowd the pan when frying to ensure each piece gets crispy. The sauce can be adjusted to taste by varying the ratio of sweet to sour components.