Crispy Peanut Tofu with Roasted Broccoli

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

Crispy Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli

Savor this vibrant dish featuring crispy, golden tofu tossed in a luscious peanut sauce alongside perfectly roasted broccoli. The combination of textures and flavors – from the nutty, savory sauce to the slightly charred, tender-crisp broccoli – creates a delightful experience that's both satisfying and wholesome.

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NUTRITION

548kcal
Protein
34.2g
Fat
33.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

200g Broccoli

2 Tbsp Peanut Butter

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 Tbsp Cornstarch

1 tsp Vegetable Oil

1 clove Garlic, minced

1/2 tsp Ginger, grated

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 425°F. Toss broccoli florets with a pinch of salt, pepper, and a drizzle of vegetable oil. Spread them on a baking sheet and roast for 20 minutes until tender and edges are slightly charred.

  • 3

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger. In another bowl, mix the cornstarch with a few teaspoons of water to create a slurry and add it to the sauce. Stir until smooth.

  • 4

    Toss the tofu cubes gently in the cornstarch, ensuring an even coating. Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Sauté the tofu until all sides are crispy and golden, about 8-10 minutes.

  • 5

    Place the crispy tofu in a bowl, drizzle the peanut sauce over it, and toss gently to coat. Serve immediately alongside the roasted broccoli, adding a sprinkle of salt and pepper to taste.

Crispy Peanut Tofu with Roasted Broccoli

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

Crispy Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli

Savor this vibrant dish featuring crispy, golden tofu tossed in a luscious peanut sauce alongside perfectly roasted broccoli. The combination of textures and flavors – from the nutty, savory sauce to the slightly charred, tender-crisp broccoli – creates a delightful experience that's both satisfying and wholesome.

NUTRITION

548kcal
Protein
34.2g
Fat
33.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

200g Broccoli

2 Tbsp Peanut Butter

1 tsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 Tbsp Cornstarch

1 tsp Vegetable Oil

1 clove Garlic, minced

1/2 tsp Ginger, grated

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 425°F. Toss broccoli florets with a pinch of salt, pepper, and a drizzle of vegetable oil. Spread them on a baking sheet and roast for 20 minutes until tender and edges are slightly charred.

  • 3

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger. In another bowl, mix the cornstarch with a few teaspoons of water to create a slurry and add it to the sauce. Stir until smooth.

  • 4

    Toss the tofu cubes gently in the cornstarch, ensuring an even coating. Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Sauté the tofu until all sides are crispy and golden, about 8-10 minutes.

  • 5

    Place the crispy tofu in a bowl, drizzle the peanut sauce over it, and toss gently to coat. Serve immediately alongside the roasted broccoli, adding a sprinkle of salt and pepper to taste.