Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

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

Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

Enjoy a vibrant and satisfying dish of crispy extra-firm tofu paired with sweet red bell peppers, all tossed in an aromatic ginger-garlic sauce. This sheet pan recipe delivers a perfect balance of savory, tangy, and slightly sweet flavors with a delightful crispy texture, making it a wholesome option that’s great for breakfast, lunch, or dinner.

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NUTRITION

941kcal
Protein
76.7g
Fat
54.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

600g Extra-Firm Tofu

2 medium Red Bell Peppers

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

3 cloves Fresh Garlic

1 tablespoon Fresh Ginger (grated)

1 tablespoon Rice Vinegar

1 teaspoon Sesame Oil

1 tablespoon Cornstarch

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PREPARATION

  • 1

    Press the tofu to remove excess moisture for at least 20 minutes, then cut into 1-inch cubes.

  • 2

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 3

    In a medium bowl, whisk together the olive oil, low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until smooth.

  • 4

    Gently toss the tofu cubes in half of the sauce mixture until evenly coated, then spread them out on the sheet pan.

  • 5

    Slice the red bell peppers into strips and add them to the sheet pan, drizzling with the remaining sauce.

  • 6

    Bake the tofu and peppers in the preheated oven for 25-30 minutes, turning the tofu halfway through to promote even crispiness.

  • 7

    Once the tofu is golden and the peppers are slightly charred at the edges, remove from the oven and let cool slightly before serving.

Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

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

Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Bell Peppers with Ginger-Garlic Sauce

Enjoy a vibrant and satisfying dish of crispy extra-firm tofu paired with sweet red bell peppers, all tossed in an aromatic ginger-garlic sauce. This sheet pan recipe delivers a perfect balance of savory, tangy, and slightly sweet flavors with a delightful crispy texture, making it a wholesome option that’s great for breakfast, lunch, or dinner.

NUTRITION

941kcal
Protein
76.7g
Fat
54.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

600g Extra-Firm Tofu

2 medium Red Bell Peppers

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

3 cloves Fresh Garlic

1 tablespoon Fresh Ginger (grated)

1 tablespoon Rice Vinegar

1 teaspoon Sesame Oil

1 tablespoon Cornstarch

PREPARATION

  • 1

    Press the tofu to remove excess moisture for at least 20 minutes, then cut into 1-inch cubes.

  • 2

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 3

    In a medium bowl, whisk together the olive oil, low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until smooth.

  • 4

    Gently toss the tofu cubes in half of the sauce mixture until evenly coated, then spread them out on the sheet pan.

  • 5

    Slice the red bell peppers into strips and add them to the sheet pan, drizzling with the remaining sauce.

  • 6

    Bake the tofu and peppers in the preheated oven for 25-30 minutes, turning the tofu halfway through to promote even crispiness.

  • 7

    Once the tofu is golden and the peppers are slightly charred at the edges, remove from the oven and let cool slightly before serving.