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

Enjoy a vibrant stir-fry that marries the crunch of crispy cauliflower rice with savory kimchi and protein-packed crispy tofu and eggs. This colorful dish is lightly sautéed in a hint of sesame oil, bringing an irresistible aroma and a satisfying texture perfect for a quick, nourishing meal.

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NUTRITION

356kcal
Protein
24.8g
Fat
26.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

150g Extra Firm Tofu

1/2 cup Kimchi (75g)

3 Large Eggs

1 tablespoon Sesame Oil

2 cloves Garlic

2 tablespoons Green Onions

1 teaspoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Heat half the sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until crispy and golden on all sides, then remove and set aside.

  • 3

    In the same skillet, add the remaining sesame oil and sauté the minced garlic until fragrant.

  • 4

    Add the cauliflower rice to the skillet and stir-fry for about 3-4 minutes until it begins to soften.

  • 5

    Push the cauliflower rice to one side of the skillet and crack the eggs into the space created. Scramble the eggs until just set, then mix them into the rice.

  • 6

    Stir in the kimchi and low-sodium soy sauce, combining all ingredients evenly.

  • 7

    Return the crispy tofu to the skillet and gently fold it into the mixture, ensuring it remains intact.

  • 8

    Garnish with chopped green onions and serve warm.

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

Enjoy a vibrant stir-fry that marries the crunch of crispy cauliflower rice with savory kimchi and protein-packed crispy tofu and eggs. This colorful dish is lightly sautéed in a hint of sesame oil, bringing an irresistible aroma and a satisfying texture perfect for a quick, nourishing meal.

NUTRITION

356kcal
Protein
24.8g
Fat
26.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

150g Extra Firm Tofu

1/2 cup Kimchi (75g)

3 Large Eggs

1 tablespoon Sesame Oil

2 cloves Garlic

2 tablespoons Green Onions

1 teaspoon Low-Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    Heat half the sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until crispy and golden on all sides, then remove and set aside.

  • 3

    In the same skillet, add the remaining sesame oil and sauté the minced garlic until fragrant.

  • 4

    Add the cauliflower rice to the skillet and stir-fry for about 3-4 minutes until it begins to soften.

  • 5

    Push the cauliflower rice to one side of the skillet and crack the eggs into the space created. Scramble the eggs until just set, then mix them into the rice.

  • 6

    Stir in the kimchi and low-sodium soy sauce, combining all ingredients evenly.

  • 7

    Return the crispy tofu to the skillet and gently fold it into the mixture, ensuring it remains intact.

  • 8

    Garnish with chopped green onions and serve warm.