YOUR SOLIN GENERATED RECIPE
Crispy Sesame Ginger Tofu with Roasted Broccoli
Savor the delightful balance of crispy tofu tossed in a tangy sesame ginger sauce paired with roasted broccoli and edamame for an added protein boost. This dish combines satisfying textures with vibrant flavors, featuring lightly crisped tofu, tender roasted broccoli, and a subtle crunch from sesame seeds and green onion garnish.
INGREDIENTS
250g Extra Firm Tofu
150g Broccoli
75g Shelled Edamame
1 tbsp Cornstarch
1 tbsp Low Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Fresh Ginger, grated
1 Garlic clove, minced
1 tsp Sesame Seeds
1 Green Onion, chopped
PREPARATION
Press the tofu to remove excess moisture, then cut into 1-inch cubes.
In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.
Preheat your oven to 425°F. Spread broccoli on a baking sheet, drizzle with a small amount of sesame oil, and season with a pinch of salt. Roast for about 15-18 minutes or until tender and slightly crispy.
Meanwhile, in a small bowl, whisk together the low sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to create the sesame ginger sauce.
Heat a nonstick skillet over medium-high heat and add the tofu cubes. Sauté until all sides are golden and crispy, about 6-8 minutes.
Add the shelled edamame to the skillet, stirring to warm them up and mix with the tofu.
Drizzle the prepared sesame ginger sauce over the tofu and edamame, tossing gently to coat evenly.
Plate the crispy tofu and edamame alongside the roasted broccoli. Garnish with sesame seeds and chopped green onion before serving.