Crispy Tofu and Vegetable Stir Fry over Steamed Rice

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

Crispy Tofu and Vegetable Stir Fry over Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir Fry over Steamed Rice

Savor a light yet satisfying medley of crispy tofu, vibrant stir-fried vegetables, and perfectly steamed rice. This balanced dish delivers a delightful crunch from golden tofu cubes and the natural sweetness of bell pepper and carrots, all harmonized with a simple soy sauce glaze.

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NUTRITION

264kcal
Protein
15.9g
Fat
12.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

½ Red Bell Pepper (~75g)

½ medium Carrot (~50g)

¼ cup Snap Peas (~30g)

1/3 cup Steamed White Rice (~75g)

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.

  • 2

    Slice the red bell pepper into thin strips, julienne half a carrot, and trim the ends of the snap peas.

  • 3

    Lightly dust the tofu cubes with a pinch of salt and a dusting of cornstarch (optional) for extra crispiness.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and stir-fry until all sides are golden and crispy, about 5-7 minutes.

  • 5

    Add the sliced red bell pepper, julienned carrot, and snap peas to the pan. Stir-fry with the tofu for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Pour in the low sodium soy sauce and toss everything together to coat evenly. Stir for another minute to absorb the flavors.

  • 7

    Meanwhile, steam the white rice until warm and fluffy.

  • 8

    Serve the crispy tofu and vegetables over a bed of steamed rice and enjoy your balanced, delicious lunch.

Crispy Tofu and Vegetable Stir Fry over Steamed Rice

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

Crispy Tofu and Vegetable Stir Fry over Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir Fry over Steamed Rice

Savor a light yet satisfying medley of crispy tofu, vibrant stir-fried vegetables, and perfectly steamed rice. This balanced dish delivers a delightful crunch from golden tofu cubes and the natural sweetness of bell pepper and carrots, all harmonized with a simple soy sauce glaze.

NUTRITION

264kcal
Protein
15.9g
Fat
12.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

½ Red Bell Pepper (~75g)

½ medium Carrot (~50g)

¼ cup Snap Peas (~30g)

1/3 cup Steamed White Rice (~75g)

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.

  • 2

    Slice the red bell pepper into thin strips, julienne half a carrot, and trim the ends of the snap peas.

  • 3

    Lightly dust the tofu cubes with a pinch of salt and a dusting of cornstarch (optional) for extra crispiness.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and stir-fry until all sides are golden and crispy, about 5-7 minutes.

  • 5

    Add the sliced red bell pepper, julienned carrot, and snap peas to the pan. Stir-fry with the tofu for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Pour in the low sodium soy sauce and toss everything together to coat evenly. Stir for another minute to absorb the flavors.

  • 7

    Meanwhile, steam the white rice until warm and fluffy.

  • 8

    Serve the crispy tofu and vegetables over a bed of steamed rice and enjoy your balanced, delicious lunch.