Crispy Peanut Ginger Tofu with Roasted Vegetables

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

Crispy Peanut Ginger Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Ginger Tofu with Roasted Vegetables

Enjoy a vibrant medley of crispy tofu tossed in a zesty peanut-ginger sauce and paired with colorful roasted vegetables and edamame, delivering a satisfying bite that's both fresh and hearty.

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NUTRITION

470kcal
Protein
35.0g
Fat
26.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 tbsp Peanut Butter

1 tsp Fresh Ginger, grated

1 tsp Low Sodium Soy Sauce

1/2 tsp Sesame Oil

1/2 cup Shelled Edamame

1/2 cup chopped Bell Pepper

1/2 cup chopped Broccoli

1/2 cup chopped Carrots

1 tbsp Unsalted Peanuts

1 tsp Lime Juice

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes for crispiness.

  • 2

    Preheat your oven to 425°F. Toss the chopped bell pepper, broccoli, and carrots with a light drizzle of sesame oil and a pinch of salt. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    In a small bowl, whisk together peanut butter, grated ginger, soy sauce, lime juice, and a splash of warm water to create a smooth sauce.

  • 4

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden and crispy, about 6-8 minutes.

  • 5

    Once the tofu is crisp, drizzle the peanut-ginger sauce over it and toss gently to coat evenly.

  • 6

    Plate the tofu alongside the roasted vegetables and sprinkle shelled edamame and chopped unsalted peanuts on top for an added crunch.

  • 7

    Serve immediately and enjoy the combination of flavors and textures.

Crispy Peanut Ginger Tofu with Roasted Vegetables

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

Crispy Peanut Ginger Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Ginger Tofu with Roasted Vegetables

Enjoy a vibrant medley of crispy tofu tossed in a zesty peanut-ginger sauce and paired with colorful roasted vegetables and edamame, delivering a satisfying bite that's both fresh and hearty.

NUTRITION

470kcal
Protein
35.0g
Fat
26.1g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 tbsp Peanut Butter

1 tsp Fresh Ginger, grated

1 tsp Low Sodium Soy Sauce

1/2 tsp Sesame Oil

1/2 cup Shelled Edamame

1/2 cup chopped Bell Pepper

1/2 cup chopped Broccoli

1/2 cup chopped Carrots

1 tbsp Unsalted Peanuts

1 tsp Lime Juice

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes for crispiness.

  • 2

    Preheat your oven to 425°F. Toss the chopped bell pepper, broccoli, and carrots with a light drizzle of sesame oil and a pinch of salt. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    In a small bowl, whisk together peanut butter, grated ginger, soy sauce, lime juice, and a splash of warm water to create a smooth sauce.

  • 4

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden and crispy, about 6-8 minutes.

  • 5

    Once the tofu is crisp, drizzle the peanut-ginger sauce over it and toss gently to coat evenly.

  • 6

    Plate the tofu alongside the roasted vegetables and sprinkle shelled edamame and chopped unsalted peanuts on top for an added crunch.

  • 7

    Serve immediately and enjoy the combination of flavors and textures.