Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

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

Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

Enjoy a satisfying bowl featuring crispy baked tofu coated with a light cornstarch dusting, perfectly paired with steamed broccoli and kale. Drizzled with a warm, aromatic soy-ginger glaze, this dish delivers a bright, savory flavor burst with every bite.

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NUTRITION

401kcal
Protein
35.0g
Fat
22.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

350 grams Extra-Firm Tofu

1 cup Broccoli (cooked)

1 cup Kale (chopped)

2 tbsp Low Sodium Soy Sauce

1 tbsp Fresh Ginger (grated)

1 clove Garlic

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess water, then cut it into cubes or strips.

  • 2

    Lightly toss the tofu pieces with the cornstarch until evenly coated.

  • 3

    Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the tofu is crisp and golden.

  • 4

    While the tofu bakes, steam the broccoli and kale until tender, about 5-7 minutes.

  • 5

    In a small saucepan, combine the soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil. Bring to a gentle simmer.

  • 6

    If additional thickness is desired, mix the remaining cornstarch with a tablespoon of water, add to the saucepan, and stir until the glaze slightly thickens.

  • 7

    Once the tofu is crispy and the greens are steamed, plate the tofu alongside the greens and drizzle generously with the savory soy-ginger glaze.

  • 8

    Serve immediately and enjoy this light yet satisfying dish.

Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

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

Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Steamed Greens and Savory Soy-Ginger Glaze

Enjoy a satisfying bowl featuring crispy baked tofu coated with a light cornstarch dusting, perfectly paired with steamed broccoli and kale. Drizzled with a warm, aromatic soy-ginger glaze, this dish delivers a bright, savory flavor burst with every bite.

NUTRITION

401kcal
Protein
35.0g
Fat
22.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

350 grams Extra-Firm Tofu

1 cup Broccoli (cooked)

1 cup Kale (chopped)

2 tbsp Low Sodium Soy Sauce

1 tbsp Fresh Ginger (grated)

1 clove Garlic

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess water, then cut it into cubes or strips.

  • 2

    Lightly toss the tofu pieces with the cornstarch until evenly coated.

  • 3

    Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the tofu is crisp and golden.

  • 4

    While the tofu bakes, steam the broccoli and kale until tender, about 5-7 minutes.

  • 5

    In a small saucepan, combine the soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil. Bring to a gentle simmer.

  • 6

    If additional thickness is desired, mix the remaining cornstarch with a tablespoon of water, add to the saucepan, and stir until the glaze slightly thickens.

  • 7

    Once the tofu is crispy and the greens are steamed, plate the tofu alongside the greens and drizzle generously with the savory soy-ginger glaze.

  • 8

    Serve immediately and enjoy this light yet satisfying dish.