Crispy Sesame-Ginger Edamame Bowl

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

Crispy Sesame-Ginger Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Edamame Bowl

A vibrant and satisfying bowl featuring protein-packed edamame and firm tofu, stir-fried with crunchy red bell pepper and carrot, all tossed in a zesty sesame-ginger sauce. This dish offers a balanced mix of textures and flavors with a delightful crunch from sesame seeds and a fragrant finish of fresh green onions.

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NUTRITION

506kcal
Protein
38g
Fat
25.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame (155g)

200 grams Firm Tofu

1 small Red Bell Pepper (100g)

1 medium Carrot (61g)

1 tbsp Sesame Seeds (9g)

1 tbsp Fresh Grated Ginger (6g)

2 cloves Garlic (6g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

1 tbsp Chopped Green Onions (10g)

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick skillet over medium heat and add the sesame oil.

  • 3

    Add the cubed tofu and sauté until lightly golden on all sides, then remove from the pan and set aside.

  • 4

    In the same pan, add the grated ginger and minced garlic, cooking briefly until aromatic.

  • 5

    Add the sliced red bell pepper and julienned carrot, sautéing for 2-3 minutes until slightly softened but still crisp.

  • 6

    Stir in the shelled edamame and cooked tofu, then pour in the low sodium soy sauce. Toss to combine and heat through.

  • 7

    Finish by sprinkling sesame seeds over the mixture and tossing once more.

  • 8

    Garnish with chopped green onions before serving.

Crispy Sesame-Ginger Edamame Bowl

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

Crispy Sesame-Ginger Edamame Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Edamame Bowl

A vibrant and satisfying bowl featuring protein-packed edamame and firm tofu, stir-fried with crunchy red bell pepper and carrot, all tossed in a zesty sesame-ginger sauce. This dish offers a balanced mix of textures and flavors with a delightful crunch from sesame seeds and a fragrant finish of fresh green onions.

NUTRITION

506kcal
Protein
38g
Fat
25.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame (155g)

200 grams Firm Tofu

1 small Red Bell Pepper (100g)

1 medium Carrot (61g)

1 tbsp Sesame Seeds (9g)

1 tbsp Fresh Grated Ginger (6g)

2 cloves Garlic (6g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

1 tbsp Chopped Green Onions (10g)

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick skillet over medium heat and add the sesame oil.

  • 3

    Add the cubed tofu and sauté until lightly golden on all sides, then remove from the pan and set aside.

  • 4

    In the same pan, add the grated ginger and minced garlic, cooking briefly until aromatic.

  • 5

    Add the sliced red bell pepper and julienned carrot, sautéing for 2-3 minutes until slightly softened but still crisp.

  • 6

    Stir in the shelled edamame and cooked tofu, then pour in the low sodium soy sauce. Toss to combine and heat through.

  • 7

    Finish by sprinkling sesame seeds over the mixture and tossing once more.

  • 8

    Garnish with chopped green onions before serving.