Crispy Tofu and Vegetable Lo Mein

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

Crispy Tofu and Vegetable Lo Mein

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Lo Mein

Enjoy a vibrant bowl of Crispy Tofu and Vegetable Lo Mein featuring crispy, cornstarch-coated tofu tossed with whole wheat noodles and a medley of fresh vegetables. Enhanced by a savory garlic-ginger sauce with a hint of sesame, this dish offers a delightful balance of textures and flavors that is both satisfying and nutritious.

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NUTRITION

566kcal
Protein
37.2g
Fat
16.5g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

0.5 cup Shelled Edamame

50 grams Whole Wheat Spaghetti (dry)

1 cup Mixed Vegetables (Bell Peppers, Broccoli, Carrots)

1 tablespoon Cornstarch

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

1 clove Garlic (minced)

1 teaspoon Fresh Ginger (grated)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes. In a bowl, lightly coat the tofu with cornstarch.

  • 2

    Heat sesame oil in a large non-stick pan over medium heat. Sauté the tofu cubes until they become golden and crispy on all sides. Remove tofu from the pan and set aside.

  • 3

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

  • 4

    Add the mixed vegetables and stir-fry for about 3-4 minutes until just tender but still crisp.

  • 5

    Meanwhile, cook the whole wheat spaghetti according to package directions until al dente. Drain and add to the pan with vegetables.

  • 6

    Return the crispy tofu to the pan along with the shelled edamame. Drizzle low sodium soy sauce over the mixture and gently toss everything to combine evenly.

  • 7

    Adjust seasonings if needed and serve warm, enjoying the harmonious balance of textures and flavors.

Crispy Tofu and Vegetable Lo Mein

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

Crispy Tofu and Vegetable Lo Mein

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Lo Mein

Enjoy a vibrant bowl of Crispy Tofu and Vegetable Lo Mein featuring crispy, cornstarch-coated tofu tossed with whole wheat noodles and a medley of fresh vegetables. Enhanced by a savory garlic-ginger sauce with a hint of sesame, this dish offers a delightful balance of textures and flavors that is both satisfying and nutritious.

NUTRITION

566kcal
Protein
37.2g
Fat
16.5g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

0.5 cup Shelled Edamame

50 grams Whole Wheat Spaghetti (dry)

1 cup Mixed Vegetables (Bell Peppers, Broccoli, Carrots)

1 tablespoon Cornstarch

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

1 clove Garlic (minced)

1 teaspoon Fresh Ginger (grated)

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes. In a bowl, lightly coat the tofu with cornstarch.

  • 2

    Heat sesame oil in a large non-stick pan over medium heat. Sauté the tofu cubes until they become golden and crispy on all sides. Remove tofu from the pan and set aside.

  • 3

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

  • 4

    Add the mixed vegetables and stir-fry for about 3-4 minutes until just tender but still crisp.

  • 5

    Meanwhile, cook the whole wheat spaghetti according to package directions until al dente. Drain and add to the pan with vegetables.

  • 6

    Return the crispy tofu to the pan along with the shelled edamame. Drizzle low sodium soy sauce over the mixture and gently toss everything to combine evenly.

  • 7

    Adjust seasonings if needed and serve warm, enjoying the harmonious balance of textures and flavors.