Crispy Thai Peanut Vegetable Stir-Fry

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

Crispy Thai Peanut Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Thai Peanut Vegetable Stir-Fry

A vibrant stir-fry featuring crispy tofu, crunchy edamame, and a colorful medley of vegetables tossed in a luscious Thai peanut sauce. This dish boasts a perfect blend of protein and wholesome fats wrapped in a tangy, slightly spicy vibe that's both satisfying and energizing.

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NUTRITION

481kcal
Protein
33.7g
Fat
25.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Broccoli, chopped (90g)

1/2 medium Red Bell Pepper, sliced (75g)

1 medium Carrot, julienned (61g)

1 tbsp Peanut Butter

1 tsp Olive Oil

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 pinch Red Chili Flakes

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add tofu cubes and stir-fry until they turn crispy and golden on all sides, about 5-7 minutes.

  • 4

    Add minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.

  • 5

    Mix in broccoli, red bell pepper, carrot, and edamame, and stir-fry for 3-4 minutes until veggies are tender but still crisp.

  • 6

    In a small bowl, whisk together peanut butter, soy sauce, lime juice, and a pinch of red chili flakes to create the Thai peanut sauce.

  • 7

    Pour the sauce over the stir-fried tofu and vegetables, tossing everything to evenly coat.

  • 8

    Allow the flavors to meld for another minute before serving hot.

Crispy Thai Peanut Vegetable Stir-Fry

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

Crispy Thai Peanut Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Thai Peanut Vegetable Stir-Fry

A vibrant stir-fry featuring crispy tofu, crunchy edamame, and a colorful medley of vegetables tossed in a luscious Thai peanut sauce. This dish boasts a perfect blend of protein and wholesome fats wrapped in a tangy, slightly spicy vibe that's both satisfying and energizing.

NUTRITION

481kcal
Protein
33.7g
Fat
25.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Broccoli, chopped (90g)

1/2 medium Red Bell Pepper, sliced (75g)

1 medium Carrot, julienned (61g)

1 tbsp Peanut Butter

1 tsp Olive Oil

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 pinch Red Chili Flakes

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add tofu cubes and stir-fry until they turn crispy and golden on all sides, about 5-7 minutes.

  • 4

    Add minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.

  • 5

    Mix in broccoli, red bell pepper, carrot, and edamame, and stir-fry for 3-4 minutes until veggies are tender but still crisp.

  • 6

    In a small bowl, whisk together peanut butter, soy sauce, lime juice, and a pinch of red chili flakes to create the Thai peanut sauce.

  • 7

    Pour the sauce over the stir-fried tofu and vegetables, tossing everything to evenly coat.

  • 8

    Allow the flavors to meld for another minute before serving hot.