Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Enjoy a flavorful fusion of crunchy baked tofu coated in a delicate peanut glaze paired with perfectly roasted broccoli. This dish offers an exciting mix of textures and a vibrant taste profile, featuring a tangy-sweet sauce with a hint of umami that elevates the natural flavor of the tofu and crisp-roasted greens.

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NUTRITION

551kcal
Protein
42.4g
Fat
29.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

14 oz (400g) Extra Firm Tofu

200g Broccoli

1 tbsp Natural Peanut Butter

1 tbsp Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1/2 tsp Garlic Powder

1 tbsp Cornstarch

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes with cornstarch until evenly coated. Drizzle a small amount of sesame oil over them if desired for extra crisping.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 4

    Meanwhile, cut the broccoli into florets. Toss broccoli with a drizzle of sesame oil, a pinch of garlic powder, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20 minutes, or until tender and slightly charred.

  • 5

    In a small bowl, whisk together the natural peanut butter, soy sauce, maple syrup, rice vinegar, and a little water to thin the sauce to your desired consistency.

  • 6

    Once the tofu is crispy and the broccoli is roasted, drizzle the peanut sauce over the tofu, tossing gently to coat evenly.

  • 7

    Plate the crispy peanut tofu alongside the roasted broccoli. Garnish with a sprinkle of extra garlic powder or sesame seeds if desired, and serve warm.

Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Enjoy a flavorful fusion of crunchy baked tofu coated in a delicate peanut glaze paired with perfectly roasted broccoli. This dish offers an exciting mix of textures and a vibrant taste profile, featuring a tangy-sweet sauce with a hint of umami that elevates the natural flavor of the tofu and crisp-roasted greens.

NUTRITION

551kcal
Protein
42.4g
Fat
29.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

14 oz (400g) Extra Firm Tofu

200g Broccoli

1 tbsp Natural Peanut Butter

1 tbsp Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1/2 tsp Garlic Powder

1 tbsp Cornstarch

1 tsp Sesame Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes with cornstarch until evenly coated. Drizzle a small amount of sesame oil over them if desired for extra crisping.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 4

    Meanwhile, cut the broccoli into florets. Toss broccoli with a drizzle of sesame oil, a pinch of garlic powder, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20 minutes, or until tender and slightly charred.

  • 5

    In a small bowl, whisk together the natural peanut butter, soy sauce, maple syrup, rice vinegar, and a little water to thin the sauce to your desired consistency.

  • 6

    Once the tofu is crispy and the broccoli is roasted, drizzle the peanut sauce over the tofu, tossing gently to coat evenly.

  • 7

    Plate the crispy peanut tofu alongside the roasted broccoli. Garnish with a sprinkle of extra garlic powder or sesame seeds if desired, and serve warm.