Crispy Garlic Ginger Veggie Stir-Fry

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

Crispy Garlic Ginger Veggie Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Garlic Ginger Veggie Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu, tender edamame, and a medley of fresh vegetables tossed in a zingy garlic-ginger soy sauce. This dish brings together a satisfying crunch with a savory punch, perfect for a healthy meal any time of day.

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NUTRITION

625kcal
Protein
50g
Fat
28.1g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Shelled Edamame (155g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 cup Snap Peas (50g)

2 cloves Garlic

1 inch Fresh Ginger

2 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.

  • 3

    Add the tofu cubes and sauté until the edges are crispy and golden, about 5-7 minutes. Remove tofu and set aside.

  • 4

    In the same pan, add minced garlic and grated ginger, cooking until aromatic, about 1 minute.

  • 5

    Add chopped broccoli, sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

  • 6

    Return the tofu to the pan, then pour in the low-sodium soy sauce. Toss everything together and cook for an additional 2 minutes to warm through.

  • 7

    Serve the stir-fry hot, enjoying the harmonious blend of textures and flavors.

Crispy Garlic Ginger Veggie Stir-Fry

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

Crispy Garlic Ginger Veggie Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Garlic Ginger Veggie Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu, tender edamame, and a medley of fresh vegetables tossed in a zingy garlic-ginger soy sauce. This dish brings together a satisfying crunch with a savory punch, perfect for a healthy meal any time of day.

NUTRITION

625kcal
Protein
50g
Fat
28.1g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Shelled Edamame (155g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 cup Snap Peas (50g)

2 cloves Garlic

1 inch Fresh Ginger

2 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.

  • 3

    Add the tofu cubes and sauté until the edges are crispy and golden, about 5-7 minutes. Remove tofu and set aside.

  • 4

    In the same pan, add minced garlic and grated ginger, cooking until aromatic, about 1 minute.

  • 5

    Add chopped broccoli, sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

  • 6

    Return the tofu to the pan, then pour in the low-sodium soy sauce. Toss everything together and cook for an additional 2 minutes to warm through.

  • 7

    Serve the stir-fry hot, enjoying the harmonious blend of textures and flavors.