Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

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

Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

Savor this vibrant bowl featuring crispy pan-fried tofu, tender edamame, tangy kimchi, and a bed of fluffy rice, all elevated by a silky, spicy sriracha drizzle. A balanced medley of textures and bold flavors that ignites your senses while keeping it clean and nutritious.

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NUTRITION

540kcal
Protein
32.2g
Fat
25.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Kimchi

1/2 cup Cooked White Rice

2 Green Onions

1 tsp Sesame Seeds

1 tbsp Vegan Mayonnaise

1 tsp Sriracha Sauce

1 tsp Cornstarch

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PREPARATION

  • 1

    Press and drain the tofu then cut it into 1-inch cubes. Lightly toss the tofu cubes in cornstarch until evenly coated.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small amount of oil. Sear the tofu cubes until crispy and golden on all sides, about 6-8 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add the shelled edamame for a quick warm-up, stirring for 2 minutes until heated through.

  • 4

    Assemble your bowl by placing the cooked white rice at the base. Top with the crispy tofu, warmed edamame, and a generous serving of kimchi.

  • 5

    In a small bowl, whisk together the vegan mayonnaise and sriracha sauce to create a creamy drizzle.

  • 6

    Drizzle the sriracha mixture over the bowl. Garnish with chopped green onions and a sprinkle of toasted sesame seeds.

  • 7

    Enjoy your flavorful and balanced Crispy Tofu and Kimchi Rice Bowl!

Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

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

Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Kimchi Rice Bowl with Creamy Sriracha Drizzle

Savor this vibrant bowl featuring crispy pan-fried tofu, tender edamame, tangy kimchi, and a bed of fluffy rice, all elevated by a silky, spicy sriracha drizzle. A balanced medley of textures and bold flavors that ignites your senses while keeping it clean and nutritious.

NUTRITION

540kcal
Protein
32.2g
Fat
25.2g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Kimchi

1/2 cup Cooked White Rice

2 Green Onions

1 tsp Sesame Seeds

1 tbsp Vegan Mayonnaise

1 tsp Sriracha Sauce

1 tsp Cornstarch

PREPARATION

  • 1

    Press and drain the tofu then cut it into 1-inch cubes. Lightly toss the tofu cubes in cornstarch until evenly coated.

  • 2

    Heat a non-stick skillet over medium-high heat and add a small amount of oil. Sear the tofu cubes until crispy and golden on all sides, about 6-8 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add the shelled edamame for a quick warm-up, stirring for 2 minutes until heated through.

  • 4

    Assemble your bowl by placing the cooked white rice at the base. Top with the crispy tofu, warmed edamame, and a generous serving of kimchi.

  • 5

    In a small bowl, whisk together the vegan mayonnaise and sriracha sauce to create a creamy drizzle.

  • 6

    Drizzle the sriracha mixture over the bowl. Garnish with chopped green onions and a sprinkle of toasted sesame seeds.

  • 7

    Enjoy your flavorful and balanced Crispy Tofu and Kimchi Rice Bowl!