Crispy Sesame-Ginger Tofu with Rainbow Vegetables

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

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

Enjoy a vibrant medley of crisp, colorful vegetables tossed with crispy tofu, infused with the zesty flavors of ginger and garlic, and finished with a drizzle of sesame oil. This dish offers an exciting textural contrast with lightly sautéed tofu and fresh, crunchy vegetables, delivering an appetizing combination perfect for a healthful meal.

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NUTRITION

605kcal
Protein
40.3g
Fat
38.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

1/2 cup Snap Peas (halved)

1 tbsp Sesame Oil

1 tsp Fresh Ginger (grated)

2 cloves Garlic (minced)

1 tbsp Low-Sodium Soy Sauce

1 tsp Toasted Sesame Seeds

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the sesame oil in a large non-stick skillet over medium heat. Add the tofu cubes and sauté until they become golden and slightly crispy on all sides, about 6-8 minutes.

  • 3

    While the tofu is cooking, prepare the vegetables. Slice the red bell pepper into strips, chop the broccoli into bite-sized florets, peel and cut the carrot into thin rounds or matchsticks, and halve the snap peas.

  • 4

    Once the tofu is crispy, push it to one side of the skillet. Add the minced garlic and grated ginger and stir for about 30 seconds to release their aroma.

  • 5

    Add all the vegetables to the pan along with the low-sodium soy sauce. Stir-fry everything together for 3-4 minutes until the vegetables are crisp-tender but still vibrant.

  • 6

    Mix the tofu back into the vegetables, making sure all components are well coated with the ginger-garlic soy sauce mixture.

  • 7

    Transfer to a serving dish and sprinkle with toasted sesame seeds before serving.

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

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

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame-Ginger Tofu with Rainbow Vegetables

Enjoy a vibrant medley of crisp, colorful vegetables tossed with crispy tofu, infused with the zesty flavors of ginger and garlic, and finished with a drizzle of sesame oil. This dish offers an exciting textural contrast with lightly sautéed tofu and fresh, crunchy vegetables, delivering an appetizing combination perfect for a healthful meal.

NUTRITION

605kcal
Protein
40.3g
Fat
38.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

1/2 cup Snap Peas (halved)

1 tbsp Sesame Oil

1 tsp Fresh Ginger (grated)

2 cloves Garlic (minced)

1 tbsp Low-Sodium Soy Sauce

1 tsp Toasted Sesame Seeds

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the sesame oil in a large non-stick skillet over medium heat. Add the tofu cubes and sauté until they become golden and slightly crispy on all sides, about 6-8 minutes.

  • 3

    While the tofu is cooking, prepare the vegetables. Slice the red bell pepper into strips, chop the broccoli into bite-sized florets, peel and cut the carrot into thin rounds or matchsticks, and halve the snap peas.

  • 4

    Once the tofu is crispy, push it to one side of the skillet. Add the minced garlic and grated ginger and stir for about 30 seconds to release their aroma.

  • 5

    Add all the vegetables to the pan along with the low-sodium soy sauce. Stir-fry everything together for 3-4 minutes until the vegetables are crisp-tender but still vibrant.

  • 6

    Mix the tofu back into the vegetables, making sure all components are well coated with the ginger-garlic soy sauce mixture.

  • 7

    Transfer to a serving dish and sprinkle with toasted sesame seeds before serving.