Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

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

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

Enjoy a vibrant medley of crispy tofu coated in a light peanut glaze, perfectly paired with roasted broccoli and nutty brown rice. This dish balances textures and flavors, making for a satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

554kcal
Protein
33.6g
Fat
27.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

100 grams Broccoli Florets

0.5 cup Cooked Brown Rice

2 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Rice Vinegar

2 cloves Minced Garlic

1 tsp Grated Ginger

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

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

  • 3

    Heat a non-stick pan with a small amount of oil over medium-high heat and fry the tofu until all sides are crisp and golden. Remove and set aside.

  • 4

    Preheat your oven to 425°F (220°C). Toss the broccoli florets with a drizzle of oil, a pinch of salt, and pepper. Roast in the oven for 15 minutes until tender and slightly crispy.

  • 5

    Meanwhile, prepare the peanut sauce by mixing peanut butter, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl. Add a splash of water if needed to achieve a smooth, drizzleable consistency.

  • 6

    In a serving bowl, place the cooked brown rice. Top with roasted broccoli and crispy tofu, then drizzle the peanut sauce over the top.

  • 7

    Garnish with additional chopped scallions or sesame seeds if desired, and serve warm.

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

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

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Brown Rice

Enjoy a vibrant medley of crispy tofu coated in a light peanut glaze, perfectly paired with roasted broccoli and nutty brown rice. This dish balances textures and flavors, making for a satisfying meal that’s as nutritious as it is delicious.

NUTRITION

554kcal
Protein
33.6g
Fat
27.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

100 grams Broccoli Florets

0.5 cup Cooked Brown Rice

2 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Rice Vinegar

2 cloves Minced Garlic

1 tsp Grated Ginger

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

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

  • 3

    Heat a non-stick pan with a small amount of oil over medium-high heat and fry the tofu until all sides are crisp and golden. Remove and set aside.

  • 4

    Preheat your oven to 425°F (220°C). Toss the broccoli florets with a drizzle of oil, a pinch of salt, and pepper. Roast in the oven for 15 minutes until tender and slightly crispy.

  • 5

    Meanwhile, prepare the peanut sauce by mixing peanut butter, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl. Add a splash of water if needed to achieve a smooth, drizzleable consistency.

  • 6

    In a serving bowl, place the cooked brown rice. Top with roasted broccoli and crispy tofu, then drizzle the peanut sauce over the top.

  • 7

    Garnish with additional chopped scallions or sesame seeds if desired, and serve warm.