Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

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

Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

Savor a vibrant dish featuring crispy tofu tossed in a light peanut sauce, paired with perfectly roasted broccoli and a side of fluffy brown rice. This meal offers a delightful mix of textures and flavors—from the crunchy tofu exterior to the creamy, nutty sauce and tender veggies, all coming together in a nutritious, satisfying plate.

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NUTRITION

630kcal
Protein
35.7g
Fat
30.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 tbsp Cornstarch

1 tsp Canola Oil

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tsp Maple Syrup

1 cup Chopped Broccoli

1 tsp Olive Oil

1/2 cup Cooked Brown Rice

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into bite-sized cubes.

  • 2

    In a bowl, gently toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 3

    Heat canola oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until all sides turn golden and crispy, about 6-8 minutes. Transfer tofu to a plate and set aside.

  • 4

    Preheat the oven to 425°F. Toss the chopped broccoli with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 12-15 minutes until tender with slight charred edges.

  • 5

    While the broccoli roasts, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, and a splash of water to achieve a smooth consistency.

  • 6

    Once the tofu is crispy and broccoli roasted, plate the tofu and broccoli alongside the cooked brown rice. Drizzle the peanut sauce over the tofu and serve warm.

Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

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

Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu and Roasted Broccoli with Brown Rice

Savor a vibrant dish featuring crispy tofu tossed in a light peanut sauce, paired with perfectly roasted broccoli and a side of fluffy brown rice. This meal offers a delightful mix of textures and flavors—from the crunchy tofu exterior to the creamy, nutty sauce and tender veggies, all coming together in a nutritious, satisfying plate.

NUTRITION

630kcal
Protein
35.7g
Fat
30.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 tbsp Cornstarch

1 tsp Canola Oil

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tsp Maple Syrup

1 cup Chopped Broccoli

1 tsp Olive Oil

1/2 cup Cooked Brown Rice

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into bite-sized cubes.

  • 2

    In a bowl, gently toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 3

    Heat canola oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until all sides turn golden and crispy, about 6-8 minutes. Transfer tofu to a plate and set aside.

  • 4

    Preheat the oven to 425°F. Toss the chopped broccoli with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 12-15 minutes until tender with slight charred edges.

  • 5

    While the broccoli roasts, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, and a splash of water to achieve a smooth consistency.

  • 6

    Once the tofu is crispy and broccoli roasted, plate the tofu and broccoli alongside the cooked brown rice. Drizzle the peanut sauce over the tofu and serve warm.