Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

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

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

Enjoy a vibrant, flavor-packed meal featuring crispy tofu coated lightly in cornstarch and tossed in a tangy peanut sauce, paired with perfectly roasted broccoli and nutty brown rice. Each bite delivers satisfying textures and a balance of savory and slightly sweet notes that brighten any dinner table.

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NUTRITION

504kcal
Protein
32.8g
Fat
23.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Broccoli Florets

1/2 cup Brown Rice (cooked)

1.5 tbsp Natural Peanut Butter

1 tsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1 clove Garlic (minced)

1/2 tsp Fresh Ginger (minced)

1 tbsp Cornstarch

1 tsp Sesame Oil Spray

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 2

    In a shallow bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Preheat the oven to 425°F. On a baking sheet, arrange broccoli florets, lightly drizzle with a little sesame oil spray, and season with salt and pepper. Roast for 15-20 minutes until tender and slightly charred.

  • 4

    Heat a non-stick skillet over medium-high heat and add a light spray of sesame oil. Sauté the tofu cubes until all sides turn golden and crispy, about 6-8 minutes.

  • 5

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, maple syrup, rice vinegar, minced garlic, and minced ginger to create the peanut sauce.

  • 6

    Once the tofu is crispy, reduce the heat to low and toss the tofu in the peanut sauce until well coated.

  • 7

    To serve, arrange a bed of brown rice on each plate, top with roasted broccoli, and add the crispy peanut tofu on the side. Drizzle any remaining sauce over the dish if desired.

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

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

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

Enjoy a vibrant, flavor-packed meal featuring crispy tofu coated lightly in cornstarch and tossed in a tangy peanut sauce, paired with perfectly roasted broccoli and nutty brown rice. Each bite delivers satisfying textures and a balance of savory and slightly sweet notes that brighten any dinner table.

NUTRITION

504kcal
Protein
32.8g
Fat
23.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Broccoli Florets

1/2 cup Brown Rice (cooked)

1.5 tbsp Natural Peanut Butter

1 tsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1 clove Garlic (minced)

1/2 tsp Fresh Ginger (minced)

1 tbsp Cornstarch

1 tsp Sesame Oil Spray

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 2

    In a shallow bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Preheat the oven to 425°F. On a baking sheet, arrange broccoli florets, lightly drizzle with a little sesame oil spray, and season with salt and pepper. Roast for 15-20 minutes until tender and slightly charred.

  • 4

    Heat a non-stick skillet over medium-high heat and add a light spray of sesame oil. Sauté the tofu cubes until all sides turn golden and crispy, about 6-8 minutes.

  • 5

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, maple syrup, rice vinegar, minced garlic, and minced ginger to create the peanut sauce.

  • 6

    Once the tofu is crispy, reduce the heat to low and toss the tofu in the peanut sauce until well coated.

  • 7

    To serve, arrange a bed of brown rice on each plate, top with roasted broccoli, and add the crispy peanut tofu on the side. Drizzle any remaining sauce over the dish if desired.