Crispy Cauliflower Rice Kimchi Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Rice Kimchi Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Kimchi Stir-Fry

Enjoy a vibrant stir-fry that melds the tangy spice of kimchi with the crunch of cauliflower rice. This dish features silky cubes of extra firm tofu, lightly set egg whites, and protein-packed shelled edamame, all kissed with sesame oil and a burst of garlic-ginger aromatics, creating a colorful, crispy, and fulfilling meal.

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NUTRITION

417kcal
Protein
45.3g
Fat
18.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1/2 cup Kimchi (80g)

150g Extra Firm Tofu

3 large Egg Whites (99g)

100g Shelled Edamame

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

1 tsp Ginger (2g)

1/4 cup Scallions (12g)

1 tbsp Soy Sauce (16g)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Add the tofu cubes and stir-fry until they begin to turn golden and become slightly crispy on the edges.

  • 4

    Pour in the egg whites and allow them to softly scramble with the tofu, stirring gently to combine.

  • 5

    Stir in the cauliflower rice and shelled edamame, cooking for 2-3 minutes until the cauliflower is tender yet retains a slight crunch.

  • 6

    Mix in the kimchi and soy sauce, ensuring everything is evenly coated and heated through. Taste and adjust seasoning if needed.

  • 7

    Finish by tossing in the chopped scallions and serve hot.

Crispy Cauliflower Rice Kimchi Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Rice Kimchi Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Kimchi Stir-Fry

Enjoy a vibrant stir-fry that melds the tangy spice of kimchi with the crunch of cauliflower rice. This dish features silky cubes of extra firm tofu, lightly set egg whites, and protein-packed shelled edamame, all kissed with sesame oil and a burst of garlic-ginger aromatics, creating a colorful, crispy, and fulfilling meal.

NUTRITION

417kcal
Protein
45.3g
Fat
18.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1/2 cup Kimchi (80g)

150g Extra Firm Tofu

3 large Egg Whites (99g)

100g Shelled Edamame

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

1 tsp Ginger (2g)

1/4 cup Scallions (12g)

1 tbsp Soy Sauce (16g)

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Add the tofu cubes and stir-fry until they begin to turn golden and become slightly crispy on the edges.

  • 4

    Pour in the egg whites and allow them to softly scramble with the tofu, stirring gently to combine.

  • 5

    Stir in the cauliflower rice and shelled edamame, cooking for 2-3 minutes until the cauliflower is tender yet retains a slight crunch.

  • 6

    Mix in the kimchi and soy sauce, ensuring everything is evenly coated and heated through. Taste and adjust seasoning if needed.

  • 7

    Finish by tossing in the chopped scallions and serve hot.