Crispy Sesame-Ginger Tofu with Rainbow Vegetables

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

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

Enjoy a vibrant medley of rainbow vegetables tossed with crispy cubes of tofu, all coated in a tangy sesame-ginger sauce. This dish offers a delightful balance of textures and flavors, where the crunch of stir-fried veggies meets the satisfying crispiness of tofu, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

596kcal
Protein
39.4g
Fat
35.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 tbsp Cornstarch

1 cup Assorted Bell Peppers

1 cup Broccoli

1 medium Carrot

0.5 cup Snap Peas

2 cloves Garlic, minced

1 tbsp Fresh Ginger, minced

1.5 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tbsp Sesame Oil

1 tsp Toasted Sesame Seeds

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Lightly toss the tofu cubes in 1 tablespoon of cornstarch until evenly coated.

  • 3

    Heat sesame oil in a large non-stick skillet over medium-high heat and add the tofu. Cook until all sides are golden and crispy, then remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and ginger, sautéing until fragrant.

  • 5

    Add the assorted bell peppers, broccoli, carrot slices, and snap peas. Stir-fry the vegetables for 4-5 minutes until just tender but still crisp.

  • 6

    Return the crispy tofu to the skillet and pour in the low-sodium soy sauce and rice vinegar. Toss everything gently to coat evenly.

  • 7

    Cook for an additional 1-2 minutes to let the flavors meld, then transfer to a serving dish.

  • 8

    Garnish with toasted sesame seeds and serve warm.

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

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

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

Enjoy a vibrant medley of rainbow vegetables tossed with crispy cubes of tofu, all coated in a tangy sesame-ginger sauce. This dish offers a delightful balance of textures and flavors, where the crunch of stir-fried veggies meets the satisfying crispiness of tofu, finished with a sprinkle of toasted sesame seeds.

NUTRITION

596kcal
Protein
39.4g
Fat
35.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 tbsp Cornstarch

1 cup Assorted Bell Peppers

1 cup Broccoli

1 medium Carrot

0.5 cup Snap Peas

2 cloves Garlic, minced

1 tbsp Fresh Ginger, minced

1.5 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tbsp Sesame Oil

1 tsp Toasted Sesame Seeds

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Lightly toss the tofu cubes in 1 tablespoon of cornstarch until evenly coated.

  • 3

    Heat sesame oil in a large non-stick skillet over medium-high heat and add the tofu. Cook until all sides are golden and crispy, then remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and ginger, sautéing until fragrant.

  • 5

    Add the assorted bell peppers, broccoli, carrot slices, and snap peas. Stir-fry the vegetables for 4-5 minutes until just tender but still crisp.

  • 6

    Return the crispy tofu to the skillet and pour in the low-sodium soy sauce and rice vinegar. Toss everything gently to coat evenly.

  • 7

    Cook for an additional 1-2 minutes to let the flavors meld, then transfer to a serving dish.

  • 8

    Garnish with toasted sesame seeds and serve warm.