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 bowl of crispy tofu paired with a colorful medley of red bell pepper, broccoli, carrot, and snap peas. The tofu is marinated in a zesty ginger-garlic sauce with hints of low-sodium soy and finished with a light drizzle of sesame oil and a sprinkle of sesame seeds for a delightful crunch. This dish balances a satisfying protein boost with fresh garden flavors, making it perfect for a clean, nourishing meal.

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NUTRITION

529kcal
Protein
40.5g
Fat
24.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra-Firm Tofu

0.5 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

0.5 cup Snap Peas

1 teaspoon Sesame Oil

1 teaspoon Sesame Seeds

1 teaspoon Fresh Ginger, grated

1 Garlic Clove

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 2

    In a small bowl, whisk together the grated ginger, minced garlic, low-sodium soy sauce, and sesame oil.

  • 3

    Place the tofu cubes in a shallow dish and pour the marinade over them. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the tofu marinates, chop the red bell pepper, slice the carrot into thin julienne strips, and break the broccoli into small florets. Prep the snap peas by trimming the ends.

  • 5

    Preheat a non-stick skillet over medium-high heat. Once hot, add the tofu cubes and pan-fry until all sides are golden and crispy, about 4-5 minutes per side.

  • 6

    In a separate large skillet or wok, lightly stir-fry the red bell pepper, broccoli, carrot, and snap peas for 3-4 minutes, keeping them crisp.

  • 7

    Gently toss the crispy tofu with the stir-fried vegetables. Drizzle any remaining marinade over and sprinkle with sesame seeds.

  • 8

    Serve the dish warm, enjoying the combination of crispy tofu and fresh, crunchy vegetables.

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 bowl of crispy tofu paired with a colorful medley of red bell pepper, broccoli, carrot, and snap peas. The tofu is marinated in a zesty ginger-garlic sauce with hints of low-sodium soy and finished with a light drizzle of sesame oil and a sprinkle of sesame seeds for a delightful crunch. This dish balances a satisfying protein boost with fresh garden flavors, making it perfect for a clean, nourishing meal.

NUTRITION

529kcal
Protein
40.5g
Fat
24.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra-Firm Tofu

0.5 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

0.5 cup Snap Peas

1 teaspoon Sesame Oil

1 teaspoon Sesame Seeds

1 teaspoon Fresh Ginger, grated

1 Garlic Clove

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 2

    In a small bowl, whisk together the grated ginger, minced garlic, low-sodium soy sauce, and sesame oil.

  • 3

    Place the tofu cubes in a shallow dish and pour the marinade over them. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    While the tofu marinates, chop the red bell pepper, slice the carrot into thin julienne strips, and break the broccoli into small florets. Prep the snap peas by trimming the ends.

  • 5

    Preheat a non-stick skillet over medium-high heat. Once hot, add the tofu cubes and pan-fry until all sides are golden and crispy, about 4-5 minutes per side.

  • 6

    In a separate large skillet or wok, lightly stir-fry the red bell pepper, broccoli, carrot, and snap peas for 3-4 minutes, keeping them crisp.

  • 7

    Gently toss the crispy tofu with the stir-fried vegetables. Drizzle any remaining marinade over and sprinkle with sesame seeds.

  • 8

    Serve the dish warm, enjoying the combination of crispy tofu and fresh, crunchy vegetables.