Cauliflower Rice Veggie Stir-Fry with Ginger

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

Cauliflower Rice Veggie Stir-Fry with Ginger

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Veggie Stir-Fry with Ginger

Enjoy a vibrant, nutrient-packed stir-fry featuring crispy tofu, tender edamame, and a colorful mix of fresh vegetables all tossed together with aromatic ginger and garlic. This satisfying dish offers a delightful balance of textures and flavors, making it perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

452kcal
Protein
49.2g
Fat
19.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1.5 cups Cauliflower Rice

0.5 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 small Carrot

1 tsp Fresh Ginger

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 stalks Green Onions

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat the sesame oil in a large skillet or wok over medium heat.

  • 3

    Add the minced garlic and grated ginger to the skillet and sauté until fragrant, about 30 seconds.

  • 4

    Add the tofu cubes and stir-fry until they begin to brown lightly, about 4-5 minutes.

  • 5

    Mix in the red bell pepper slices, broccoli florets, and carrot slices. Continue to stir-fry for another 3-4 minutes until the vegetables start to soften.

  • 6

    Stir in the cauliflower rice and shelled edamame, and pour the low-sodium soy sauce over the mixture.

  • 7

    Cook for an additional 2-3 minutes, stirring frequently, until all ingredients are heated through and flavors meld.

  • 8

    Remove from heat, garnish with chopped green onions, and serve warm.

Cauliflower Rice Veggie Stir-Fry with Ginger

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

Cauliflower Rice Veggie Stir-Fry with Ginger

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Veggie Stir-Fry with Ginger

Enjoy a vibrant, nutrient-packed stir-fry featuring crispy tofu, tender edamame, and a colorful mix of fresh vegetables all tossed together with aromatic ginger and garlic. This satisfying dish offers a delightful balance of textures and flavors, making it perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

452kcal
Protein
49.2g
Fat
19.5g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1.5 cups Cauliflower Rice

0.5 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 small Carrot

1 tsp Fresh Ginger

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 stalks Green Onions

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat the sesame oil in a large skillet or wok over medium heat.

  • 3

    Add the minced garlic and grated ginger to the skillet and sauté until fragrant, about 30 seconds.

  • 4

    Add the tofu cubes and stir-fry until they begin to brown lightly, about 4-5 minutes.

  • 5

    Mix in the red bell pepper slices, broccoli florets, and carrot slices. Continue to stir-fry for another 3-4 minutes until the vegetables start to soften.

  • 6

    Stir in the cauliflower rice and shelled edamame, and pour the low-sodium soy sauce over the mixture.

  • 7

    Cook for an additional 2-3 minutes, stirring frequently, until all ingredients are heated through and flavors meld.

  • 8

    Remove from heat, garnish with chopped green onions, and serve warm.