Crispy Peanut Tofu with Roasted Vegetables

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

Crispy Peanut Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Vegetables

Savor the crunchy goodness of extra-firm tofu coated in a light cornstarch crisp, paired with a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a creamy peanut sauce enhanced by garlic and a touch of soy, this dish delivers an exciting mix of textures and a bold, nutty flavor that elevates your meal.

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NUTRITION

444kcal
Protein
32.6g
Fat
25.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

100g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Peanut Butter

1 tsp Soy Sauce

1/2 tsp Sesame Oil

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Cornstarch

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PREPARATION

  • 1

    Press and drain the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

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

  • 3

    Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, arrange broccoli florets, sliced red bell pepper, and carrot pieces. Drizzle lightly with sesame oil and a pinch of salt, then roast for about 20 minutes or until tender and slightly charred.

  • 4

    Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, rice vinegar, minced garlic, and a tablespoon of water to create a smooth sauce.

  • 5

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

  • 6

    Transfer the crispy tofu to a serving bowl, drizzle with the peanut sauce, and gently toss with the roasted vegetables.

  • 7

    Serve warm and enjoy your nutritious and protein-packed meal.

Crispy Peanut Tofu with Roasted Vegetables

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

Crispy Peanut Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Vegetables

Savor the crunchy goodness of extra-firm tofu coated in a light cornstarch crisp, paired with a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a creamy peanut sauce enhanced by garlic and a touch of soy, this dish delivers an exciting mix of textures and a bold, nutty flavor that elevates your meal.

NUTRITION

444kcal
Protein
32.6g
Fat
25.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

100g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Peanut Butter

1 tsp Soy Sauce

1/2 tsp Sesame Oil

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Cornstarch

PREPARATION

  • 1

    Press and drain the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

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

  • 3

    Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, arrange broccoli florets, sliced red bell pepper, and carrot pieces. Drizzle lightly with sesame oil and a pinch of salt, then roast for about 20 minutes or until tender and slightly charred.

  • 4

    Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, rice vinegar, minced garlic, and a tablespoon of water to create a smooth sauce.

  • 5

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

  • 6

    Transfer the crispy tofu to a serving bowl, drizzle with the peanut sauce, and gently toss with the roasted vegetables.

  • 7

    Serve warm and enjoy your nutritious and protein-packed meal.