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 and crunch-packed stir-fry featuring crispy cauliflower rice, perfectly sautéed tofu, and a tangy kick of kimchi. The dish is uplifted with chickpeas for a protein boost and accented with garlic and green onions, delivering a satisfying blend of textures and flavors. Lightly crisped in a hint of oil, this meal is a delicious balance of savory and spicy notes, perfect for any time of the day.

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NUTRITION

496kcal
Protein
41.7g
Fat
22.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas (canned, rinsed)

1 cup Cauliflower Rice

1/2 cup Kimchi

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

2 stalks Green Onions

1 tbsp Low Sodium Soy Sauce

1/2 tsp Crushed Red Pepper Flakes

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and sauté briefly until fragrant.

  • 3

    Add the tofu cubes to the skillet and cook for about 5-7 minutes until golden and slightly crispy on all sides.

  • 4

    Stir in the chickpeas and cauliflower rice, cooking for another 3-4 minutes until the cauliflower is tender but still crisp.

  • 5

    Mix in the kimchi along with the soy sauce and red pepper flakes, stirring well to combine all the flavors.

  • 6

    Cook for an additional 2 minutes to heat through, then remove from heat.

  • 7

    Garnish with sliced green onions and serve immediately.

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 and crunch-packed stir-fry featuring crispy cauliflower rice, perfectly sautéed tofu, and a tangy kick of kimchi. The dish is uplifted with chickpeas for a protein boost and accented with garlic and green onions, delivering a satisfying blend of textures and flavors. Lightly crisped in a hint of oil, this meal is a delicious balance of savory and spicy notes, perfect for any time of the day.

NUTRITION

496kcal
Protein
41.7g
Fat
22.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas (canned, rinsed)

1 cup Cauliflower Rice

1/2 cup Kimchi

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

2 stalks Green Onions

1 tbsp Low Sodium Soy Sauce

1/2 tsp Crushed Red Pepper Flakes

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and sauté briefly until fragrant.

  • 3

    Add the tofu cubes to the skillet and cook for about 5-7 minutes until golden and slightly crispy on all sides.

  • 4

    Stir in the chickpeas and cauliflower rice, cooking for another 3-4 minutes until the cauliflower is tender but still crisp.

  • 5

    Mix in the kimchi along with the soy sauce and red pepper flakes, stirring well to combine all the flavors.

  • 6

    Cook for an additional 2 minutes to heat through, then remove from heat.

  • 7

    Garnish with sliced green onions and serve immediately.