Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Savor this vibrant dish featuring crispy baked tofu smothered in a rich peanut sauce paired with tender roasted broccoli. The tofu is lightly dusted and baked to a perfect crisp while the broccoli is roasted with a hint of olive oil, creating a balance of savory and nutty flavors that delivers both texture and taste in every bite.

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NUTRITION

534kcal
Protein
32.8g
Fat
32.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

200g Broccoli

2 tbsp Natural Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Grated Fresh Ginger

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.

  • 4

    In a separate small bowl, whisk together peanut butter, low-sodium soy sauce, grated ginger, and minced garlic. If the sauce is too thick, add a teaspoon of warm water to achieve a smoother consistency.

  • 5

    Lightly toss the tofu cubes in half of the peanut sauce until they are well coated.

  • 6

    On the prepared baking sheet, spread the tofu evenly. In another bowl, toss broccoli florets with olive oil and a pinch of salt if desired.

  • 7

    Arrange the broccoli around the tofu on the baking sheet.

  • 8

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy on the edges and the broccoli is roasted to your liking.

  • 9

    Once baked, drizzle any remaining peanut sauce over the tofu and broccoli. Serve immediately.

Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Savor this vibrant dish featuring crispy baked tofu smothered in a rich peanut sauce paired with tender roasted broccoli. The tofu is lightly dusted and baked to a perfect crisp while the broccoli is roasted with a hint of olive oil, creating a balance of savory and nutty flavors that delivers both texture and taste in every bite.

NUTRITION

534kcal
Protein
32.8g
Fat
32.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

200g Broccoli

2 tbsp Natural Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Grated Fresh Ginger

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch until evenly coated.

  • 4

    In a separate small bowl, whisk together peanut butter, low-sodium soy sauce, grated ginger, and minced garlic. If the sauce is too thick, add a teaspoon of warm water to achieve a smoother consistency.

  • 5

    Lightly toss the tofu cubes in half of the peanut sauce until they are well coated.

  • 6

    On the prepared baking sheet, spread the tofu evenly. In another bowl, toss broccoli florets with olive oil and a pinch of salt if desired.

  • 7

    Arrange the broccoli around the tofu on the baking sheet.

  • 8

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy on the edges and the broccoli is roasted to your liking.

  • 9

    Once baked, drizzle any remaining peanut sauce over the tofu and broccoli. Serve immediately.