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

Enjoy a vibrant, satisfying dish where crispy, golden tofu meets tender roasted broccoli, all tossed in a savory-sweet peanut sauce with a hint of ginger and garlic. This recipe brings together textures and flavors for a balanced, clean-eating meal that’s both nutritious and delicious.

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NUTRITION

568kcal
Protein
39.2g
Fat
29.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

200g Broccoli

1 tbsp Cornstarch

0.5 tbsp Olive Oil

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F. Spread the broccoli florets on a baking sheet, drizzle with 0.5 tbsp olive oil, and season lightly with salt and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 4

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger until smooth.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the coated tofu cubes and sear until crispy and golden on all sides, about 6-8 minutes.

  • 6

    Once the tofu is crispy, reduce the heat and pour in the peanut sauce, tossing gently to coat each piece.

  • 7

    Plate the crispy peanut tofu alongside the roasted broccoli. Drizzle any extra sauce over the top and serve warm.

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

Enjoy a vibrant, satisfying dish where crispy, golden tofu meets tender roasted broccoli, all tossed in a savory-sweet peanut sauce with a hint of ginger and garlic. This recipe brings together textures and flavors for a balanced, clean-eating meal that’s both nutritious and delicious.

NUTRITION

568kcal
Protein
39.2g
Fat
29.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

200g Broccoli

1 tbsp Cornstarch

0.5 tbsp Olive Oil

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F. Spread the broccoli florets on a baking sheet, drizzle with 0.5 tbsp olive oil, and season lightly with salt and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 4

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger until smooth.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the coated tofu cubes and sear until crispy and golden on all sides, about 6-8 minutes.

  • 6

    Once the tofu is crispy, reduce the heat and pour in the peanut sauce, tossing gently to coat each piece.

  • 7

    Plate the crispy peanut tofu alongside the roasted broccoli. Drizzle any extra sauce over the top and serve warm.