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

A vibrant, crisp stir-fry featuring lightly pan-fried tofu, edamame, and cauliflower rice tossed with zesty kimchi and red bell pepper, all uplifted by a delicate scrambled egg. This dish delivers a satisfying crunch and a harmonious blend of spicy, savory, and fresh notes, perfect for a nourishing meal any time of day.

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NUTRITION

385kcal
Protein
33.5g
Fat
20.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

0.5 cup Shelled Edamame (approx. 75g)

1 cup Cauliflower Rice

0.5 cup Kimchi

0.5 cup Diced Red Bell Pepper

1 Large Egg

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a large nonstick skillet or wok over medium-high heat.

  • 3

    Lightly scramble the egg in the pan, then remove and set aside.

  • 4

    Add the tofu cubes to the skillet and sauté until they turn lightly golden and crispy on the edges.

  • 5

    Stir in the cauliflower rice and diced red bell pepper; cook for 2-3 minutes until the cauliflower begins to soften.

  • 6

    Mix in the kimchi and shelled edamame, stirring until heated through and well combined.

  • 7

    Return the scrambled egg to the pan, and gently fold it into the stir-fry.

  • 8

    Season with salt and pepper to taste, 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

A vibrant, crisp stir-fry featuring lightly pan-fried tofu, edamame, and cauliflower rice tossed with zesty kimchi and red bell pepper, all uplifted by a delicate scrambled egg. This dish delivers a satisfying crunch and a harmonious blend of spicy, savory, and fresh notes, perfect for a nourishing meal any time of day.

NUTRITION

385kcal
Protein
33.5g
Fat
20.2g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

0.5 cup Shelled Edamame (approx. 75g)

1 cup Cauliflower Rice

0.5 cup Kimchi

0.5 cup Diced Red Bell Pepper

1 Large Egg

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a large nonstick skillet or wok over medium-high heat.

  • 3

    Lightly scramble the egg in the pan, then remove and set aside.

  • 4

    Add the tofu cubes to the skillet and sauté until they turn lightly golden and crispy on the edges.

  • 5

    Stir in the cauliflower rice and diced red bell pepper; cook for 2-3 minutes until the cauliflower begins to soften.

  • 6

    Mix in the kimchi and shelled edamame, stirring until heated through and well combined.

  • 7

    Return the scrambled egg to the pan, and gently fold it into the stir-fry.

  • 8

    Season with salt and pepper to taste, and serve hot.