Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

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

Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

Savor the delightful balance of crispy tofu, vibrant stir-fried veggies, and fragrant jasmine rice, all brought together with a light and tangy Greek yogurt drizzle. This lunch dish offers a perfect harmony of textures and flavors — crispy on the outside, tender inside, and refreshingly zesty in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
34.2g
Fat
11.5g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup cooked Jasmine Rice

150g Mixed Veggies (bell pepper, snap peas, carrots)

0.5 cup Nonfat Greek Yogurt

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

Sesame Oil Cooking Spray

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, gently toss the tofu cubes with a drizzle of low-sodium soy sauce and a light coating from the sesame oil spray.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and sear until they become crispy on all sides, about 8-10 minutes. Remove tofu and set aside.

  • 4

    In the same skillet, add a little more sesame oil spray if needed and sauté minced garlic and grated ginger until fragrant.

  • 5

    Add the mixed veggies to the skillet and stir-fry for about 3-4 minutes, keeping them crisp yet tender.

  • 6

    Return the crispy tofu to the pan and toss everything together, warming through.

  • 7

    Plate the 0.5 cup of cooked jasmine rice, then top with the tofu and veggie mixture.

  • 8

    Serve with a dollop of nonfat Greek yogurt on the side or drizzled lightly over the top for a refreshing contrast.

Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

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

Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Veggie Stir-Fry with Jasmine Rice

Savor the delightful balance of crispy tofu, vibrant stir-fried veggies, and fragrant jasmine rice, all brought together with a light and tangy Greek yogurt drizzle. This lunch dish offers a perfect harmony of textures and flavors — crispy on the outside, tender inside, and refreshingly zesty in every bite.

NUTRITION

411kcal
Protein
34.2g
Fat
11.5g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup cooked Jasmine Rice

150g Mixed Veggies (bell pepper, snap peas, carrots)

0.5 cup Nonfat Greek Yogurt

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

Sesame Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a bowl, gently toss the tofu cubes with a drizzle of low-sodium soy sauce and a light coating from the sesame oil spray.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and sear until they become crispy on all sides, about 8-10 minutes. Remove tofu and set aside.

  • 4

    In the same skillet, add a little more sesame oil spray if needed and sauté minced garlic and grated ginger until fragrant.

  • 5

    Add the mixed veggies to the skillet and stir-fry for about 3-4 minutes, keeping them crisp yet tender.

  • 6

    Return the crispy tofu to the pan and toss everything together, warming through.

  • 7

    Plate the 0.5 cup of cooked jasmine rice, then top with the tofu and veggie mixture.

  • 8

    Serve with a dollop of nonfat Greek yogurt on the side or drizzled lightly over the top for a refreshing contrast.