YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Ginger Tofu with Roasted Broccoli
Enjoy a satisfying and flavorful plant-based meal featuring crispy, golden tofu glazed in a tangy sesame-ginger sauce paired with perfectly roasted broccoli and a boost of protein from edamame. This dish delivers a vibrant mix of textures and a delightful balance of savory and nutty flavors.
INGREDIENTS
250g Extra firm tofu
0.5 cup Shelled edamame (~75g)
1 cup Broccoli (chopped)
1 tsp Sesame oil
1 tbsp Low-sodium soy sauce
1 tsp Rice vinegar
1 tsp Fresh ginger (grated)
1 tsp Garlic powder
1 tsp Cornstarch
PREPARATION
Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes.
In a small bowl, whisk together sesame oil, low-sodium soy sauce, rice vinegar, grated ginger, garlic powder, and cornstarch.
Toss the tofu cubes in the marinade until evenly coated.
Spread the tofu on the prepared baking sheet in a single layer and roast in the oven for 25-30 minutes, flipping halfway through, until crispy and golden.
Meanwhile, toss the broccoli florets lightly with a pinch of salt and a drizzle of olive oil (optional) and roast on a separate tray for the last 15 minutes of tofu roasting.
Steam or warm the shelled edamame for about 3 minutes until heated through.
Plate the roasted tofu and broccoli, then top with the warmed edamame. Drizzle any remaining sauce over the top and serve immediately.