Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

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

Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant dish featuring crispy tofu infused with a tangy peanut ginger sauce, paired with heartwarming roasted broccoli and bell peppers. The combination of textures and flavors makes this meal both satisfying and nutritious.

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NUTRITION

453kcal
Protein
33.2g
Fat
25.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup cooked Broccoli (150g)

1 medium Bell Pepper (120g)

1 tbsp Peanut Butter

1 tsp Fresh Ginger

1 clove Garlic

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli and sliced bell pepper with a light drizzle of olive oil (optional), salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred.

  • 2

    Press the tofu to remove excess moisture, then cut into 1/2-inch cubes. For extra crispiness, lightly coat with a dusting of cornstarch (optional).

  • 3

    In a small bowl, whisk together peanut butter, grated ginger, minced garlic, soy sauce, and rice vinegar. Add a splash of warm water if needed to achieve a smooth, drizzly sauce consistency.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 6-8 minutes. Pour the peanut ginger sauce over the tofu in the last minute of cooking to allow the flavors to meld.

  • 5

    Plate the crispy tofu alongside the roasted broccoli and bell peppers. Sprinkle hemp seeds on top as a finishing touch. Serve immediately and enjoy your balanced, flavorful meal.

Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

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

Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Ginger Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant dish featuring crispy tofu infused with a tangy peanut ginger sauce, paired with heartwarming roasted broccoli and bell peppers. The combination of textures and flavors makes this meal both satisfying and nutritious.

NUTRITION

453kcal
Protein
33.2g
Fat
25.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup cooked Broccoli (150g)

1 medium Bell Pepper (120g)

1 tbsp Peanut Butter

1 tsp Fresh Ginger

1 clove Garlic

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli and sliced bell pepper with a light drizzle of olive oil (optional), salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until they are tender and slightly charred.

  • 2

    Press the tofu to remove excess moisture, then cut into 1/2-inch cubes. For extra crispiness, lightly coat with a dusting of cornstarch (optional).

  • 3

    In a small bowl, whisk together peanut butter, grated ginger, minced garlic, soy sauce, and rice vinegar. Add a splash of warm water if needed to achieve a smooth, drizzly sauce consistency.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until they are golden and crispy on all sides, about 6-8 minutes. Pour the peanut ginger sauce over the tofu in the last minute of cooking to allow the flavors to meld.

  • 5

    Plate the crispy tofu alongside the roasted broccoli and bell peppers. Sprinkle hemp seeds on top as a finishing touch. Serve immediately and enjoy your balanced, flavorful meal.