Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

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

Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

Savor this nutrient-packed stir-fry featuring crispy cubes of extra firm tofu cloaked in a delicate cornstarch coating, paired with a colorful medley of bell pepper, broccoli, and carrot. The dish is enhanced with the umami of low-sodium soy sauce, a hint of garlic and ginger, and finished with a sprinkle of toasted sesame seeds and a drizzle of sesame oil for a delightful crunch and aroma.

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NUTRITION

555kcal
Protein
41.9g
Fat
25.4g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tbsp Toasted Sesame Seeds

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Cornstarch

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, toss the tofu cubes with 1 teaspoon of cornstarch until evenly coated.

  • 3

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

  • 4

    Add minced garlic and grated fresh ginger to the skillet; sauté briefly until fragrant.

  • 5

    Toss in the chopped red bell pepper, broccoli florets, and sliced carrot. Stir-fry for about 3-4 minutes until the vegetables are just tender yet still vibrant.

  • 6

    Mix in the shelled edamame and pour in the low-sodium soy sauce, stirring well to coat the vegetables.

  • 7

    Return the crispy tofu to the skillet and gently toss everything together to evenly distribute flavors.

  • 8

    Finish by sprinkling toasted sesame seeds over the stir-fry and serve immediately.

Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

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

Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Tofu Stir-Fry with Vibrant Vegetables

Savor this nutrient-packed stir-fry featuring crispy cubes of extra firm tofu cloaked in a delicate cornstarch coating, paired with a colorful medley of bell pepper, broccoli, and carrot. The dish is enhanced with the umami of low-sodium soy sauce, a hint of garlic and ginger, and finished with a sprinkle of toasted sesame seeds and a drizzle of sesame oil for a delightful crunch and aroma.

NUTRITION

555kcal
Protein
41.9g
Fat
25.4g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tbsp Toasted Sesame Seeds

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Cornstarch

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a small bowl, toss the tofu cubes with 1 teaspoon of cornstarch until evenly coated.

  • 3

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

  • 4

    Add minced garlic and grated fresh ginger to the skillet; sauté briefly until fragrant.

  • 5

    Toss in the chopped red bell pepper, broccoli florets, and sliced carrot. Stir-fry for about 3-4 minutes until the vegetables are just tender yet still vibrant.

  • 6

    Mix in the shelled edamame and pour in the low-sodium soy sauce, stirring well to coat the vegetables.

  • 7

    Return the crispy tofu to the skillet and gently toss everything together to evenly distribute flavors.

  • 8

    Finish by sprinkling toasted sesame seeds over the stir-fry and serve immediately.