Garlic-Ginger Steamed Cabbage with Sesame and Tofu

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

Garlic-Ginger Steamed Cabbage with Sesame and Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Steamed Cabbage with Sesame and Tofu

Enjoy a vibrant and savory dish featuring crisp steamed cabbage tossed in a fragrant garlic-ginger sauce, complemented by protein-packed extra firm tofu and finished with toasted sesame oil and seeds for a delightful crunch. This dish balances fresh vegetables with plant-based protein, making it a heart-healthy and satisfying meal.

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NUTRITION

523kcal
Protein
39.5g
Fat
28.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1/2 medium head (300g) Green Cabbage

3 cloves Garlic

1 tbsp Fresh Ginger, grated

1 tsp Sesame Oil

2 tbsp Low-Sodium Soy Sauce

1 tbsp Toasted Sesame Seeds

2 Scallions

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PREPARATION

  • 1

    Press the tofu to remove excess moisture by wrapping it in a clean towel and gently pressing for 10-15 minutes. Once pressed, cut the block into 1-inch cubes.

  • 2

    Shred the cabbage into bite-sized pieces and set aside in a steaming basket.

  • 3

    Peel and finely mince the garlic and grate the ginger, combining them in a small bowl.

  • 4

    In a small bowl, mix the minced garlic, grated ginger, soy sauce, and sesame oil to create your dressing.

  • 5

    Steam the cabbage in a steamer over boiling water for about 5-7 minutes, until tender but still slightly crisp.

  • 6

    While the cabbage steams, lightly pan-fry the tofu cubes over medium heat in a non-stick pan for 5-7 minutes, turning occasionally, until lightly golden on all sides.

  • 7

    Combine the steamed cabbage and tofu in a large serving bowl. Drizzle the garlic-ginger dressing evenly over the mixture.

  • 8

    Toss gently to coat all the ingredients. Garnish with toasted sesame seeds and chopped scallions.

  • 9

    Serve warm and enjoy your nutritious Garlic-Ginger Steamed Cabbage with Sesame and Tofu.

Garlic-Ginger Steamed Cabbage with Sesame and Tofu

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

Garlic-Ginger Steamed Cabbage with Sesame and Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Steamed Cabbage with Sesame and Tofu

Enjoy a vibrant and savory dish featuring crisp steamed cabbage tossed in a fragrant garlic-ginger sauce, complemented by protein-packed extra firm tofu and finished with toasted sesame oil and seeds for a delightful crunch. This dish balances fresh vegetables with plant-based protein, making it a heart-healthy and satisfying meal.

NUTRITION

523kcal
Protein
39.5g
Fat
28.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1/2 medium head (300g) Green Cabbage

3 cloves Garlic

1 tbsp Fresh Ginger, grated

1 tsp Sesame Oil

2 tbsp Low-Sodium Soy Sauce

1 tbsp Toasted Sesame Seeds

2 Scallions

PREPARATION

  • 1

    Press the tofu to remove excess moisture by wrapping it in a clean towel and gently pressing for 10-15 minutes. Once pressed, cut the block into 1-inch cubes.

  • 2

    Shred the cabbage into bite-sized pieces and set aside in a steaming basket.

  • 3

    Peel and finely mince the garlic and grate the ginger, combining them in a small bowl.

  • 4

    In a small bowl, mix the minced garlic, grated ginger, soy sauce, and sesame oil to create your dressing.

  • 5

    Steam the cabbage in a steamer over boiling water for about 5-7 minutes, until tender but still slightly crisp.

  • 6

    While the cabbage steams, lightly pan-fry the tofu cubes over medium heat in a non-stick pan for 5-7 minutes, turning occasionally, until lightly golden on all sides.

  • 7

    Combine the steamed cabbage and tofu in a large serving bowl. Drizzle the garlic-ginger dressing evenly over the mixture.

  • 8

    Toss gently to coat all the ingredients. Garnish with toasted sesame seeds and chopped scallions.

  • 9

    Serve warm and enjoy your nutritious Garlic-Ginger Steamed Cabbage with Sesame and Tofu.