Skip the takeout: Three recipes for when you’re short on time but craving sweet, savory faves

Takeout might feel like the perfect answer to a busy night until you remember you have to decide what to order, place the order and wait for it to arrive.

These recipes bring those same craveable flavors to your own kitchen without turning dinner into a whole production. From crispy orange tofu and saucy meatballs to golden chicken katsu, these recipes are packed with those sweet, savory, takeout-inspired flavors we love but come together with simple ingredients and straightforward steps.

Even better, these are the kinds of recipes that actually work on a weeknight. They’re quick enough for those evenings when you’re hungry and short on time, but satisfying enough to make you feel like you made something special.

Whether you’re craving something crispy, saucy, savory or a little sweet, you don’t need a complicated ingredient list or hours in the kitchen to put a delicious dinner on the table.

So skip the takeout menu tonight and you might just find your new favorite weeknight dinner right in your own kitchen.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Single-Serve Crispy Orange Tofu

Makes: 1 serving

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

For the orange sauce

1/3 cup orange juice (from 1 orange)

1 tablespoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon garlic, minced

½ teaspoon sambal oelek (or chili garlic sauce of choice)

1 teaspoon cornstarch

1 tablespoon water, if needed

For the Crispy Tofu

6 ounces pressed extra-firm tofu, cut into cubes

1 tablespoon cornstarch

¼ teaspoon salt

¼ teaspoon cracked black pepper

Avocado oil spray

1. Make the orange sauce: In a small bowl, whisk together the orange juice, soy sauce, hoisin sauce, garlic, sambal oelek and cornstarch until smooth.

2. Prepare the tofu: Slice the pressed tofu in half, then cut it into cubes. Add the tofu to a bowl and sprinkle with the cornstarch, salt, and pepper. Toss gently until the tofu is evenly coated on all sides.

3. Cook the sauce: Heat a nonstick skillet over medium heat. Pour in the orange sauce and cook, stirring constantly, for about 2 minutes, or until the sauce thickens. If the sauce becomes too thick, stir in 1 tablespoon of water to thin it out. Transfer the sauce to a bowl and set aside.

4. Crisp the tofu: Lightly coat the skillet with avocado oil spray and heat over medium heat. Working in two batches, pan-fry the tofu for about 5 minutes per batch, turning as needed, until crispy and golden on all sides.

6. Combine: Return all of the crispy tofu to the skillet and pour the prepared orange sauce over top. Toss until the tofu is evenly coated and heated through.

7. Serve: Garnish with chopped cilantro or green onions. Serve with fresh vegetables (steamed green beans work great) and rice, if desired, for a complete meal.

— Biz Velatini

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Asian Meatballs

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

1 pound ground sirloin

½ cup panko bread crumbs

1 egg

1 teaspoon garlic powder

1 teaspoon fresh ginger, minced

½ teaspoon salt

½ teaspoon cracked black pepper

For the glaze

½ cup water

¼ cup soy sauce

1 tablespoon hoisin sauce

1 tablespoon sugar-free orange marmalade

2 tablespoons minced garlic

1 teaspoon fresh ginger, minced

1 tablespoon orange zest

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

2 teaspoons cornstarch

1. Make the meatballs: In a large bowl, combine the ground sirloin, panko bread crumbs, egg, garlic powder, ginger, salt and pepper. Mix until just combined, being careful not to overmix.

2. Shape the meatballs: Roll the mixture into small meatballs, about the size of a marble. You should get approximately 32 meatballs.

3. Cook the meatballs: Heat a large skillet over medium heat. Add the meatballs and cook for 4 to 5 minutes, turning occasionally, until browned on all sides and about 80% cooked through.

4. Make the glaze: While the meatballs are cooking, add the water, soy sauce, hoisin sauce, orange marmalade, garlic, ginger, orange zest, sesame oil, chili garlic sauce and cornstarch to a saucepan. Whisk until the cornstarch is fully incorporated.

5. Thicken the glaze: Cook the glaze over medium heat, stirring constantly, for about 4 minutes, or until thickened.

6. Finish the meatballs: Add the cooked meatballs to the saucepan with the glaze and gently toss to coat. Cook for 1 additional minute, or until the meatballs are fully cooked through and coated in the glaze.

7. Serve: Serve the meatballs over rice and garnish with whatever you have on hand. I paired mine with 2/3 cup cooked white rice and marinated cucumbers.

— Biz Velatini

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Chicken Katsu

Makes: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

8 ounces chicken breast, sliced thin and divided into 2 pieces

2 tablespoons all-purpose flour

1 egg

1 teaspoon garlic powder

1 teaspoon onion powder

Pinch of salt and cracked black pepper

2/3 cup panko bread crumbs

Vegetable oil, avocado oil, or oil of choice, for cooking

For the katsu sauce

½ cup ketchup

1/3 cup water

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 teaspoons sugar

1. Prepare the chicken: Slice the chicken breast in half lengthwise to create 2 thin cutlets. Pat the chicken dry with paper towels.

2. Make the batter: In a shallow bowl, whisk together the flour, egg, garlic powder, onion powder, salt and pepper until smooth.

3. Coat the chicken: Place the panko bread crumbs in a separate shallow bowl or plate. Dip each piece of chicken into the batter, allowing any excess to drip off. Then press the chicken into the panko, coating all sides evenly.

4. Cook the chicken: Heat a thin layer of oil in a skillet over medium heat. Once hot, carefully add the chicken. Cook for 4 to 5 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F. Transfer to a paper towel-lined plate.

5. Make the katsu sauce: While the chicken cooks, combine the ketchup, water, Worcestershire sauce, soy sauce and sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the sauce is slightly thickened and bubbly.

6. Serve: Slice the chicken into strips and serve with the katsu sauce on the side, or spoon the sauce over the chicken if preferred.

— Biz Velatini