YOUR SOLIN GENERATED RECIPE
Crispy Sesame Tofu with Fresh Stir-Fried Vegetables
Enjoy this vibrant, flavor-packed dish where crispy, sesame-crusted tofu meets a medley of fresh, crunchy vegetables. A balance of savory soy, ginger, and garlic elevations creates an accessible meal that’s as nutritionally robust as it is delicious.
INGREDIENTS
250g Extra Firm Tofu
100g Shelled Edamame
100g Broccoli
80g Red Bell Pepper
50g Carrot
50g Snap Peas
2 cloves Garlic
1 tsp Ginger
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
1 tsp Sesame Seeds
2 tbsp Scallions
PREPARATION
Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
In a bowl, gently toss tofu cubes with a small drizzle of sesame oil and a sprinkle of sesame seeds. Allow them to marinate for 10 minutes.
Chop broccoli into florets, slice red bell pepper into strips, julienne the carrot, and trim the snap peas.
Mince the garlic and grate or finely chop the ginger.
Heat a non-stick skillet or wok over medium-high heat. Add the tofu cubes and stir-fry until they become crispy and golden on all sides, about 6-8 minutes. Remove tofu from the pan and set aside.
In the same skillet, add a splash more sesame oil if needed, then sauté garlic and ginger until fragrant, about 30 seconds.
Add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for 3-4 minutes, keeping them crisp.
Return the crispy tofu to the pan, and drizzle with low-sodium soy sauce. Toss gently to combine all flavors.
Finish by sprinkling chopped scallions and additional sesame seeds on top before serving.