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 satisfying dish featuring crispy, golden tofu paired with perfectly roasted broccoli and a savory peanut sauce. The textures and flavors meld beautifully to create a meal that's both hearty and fresh.

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NUTRITION

497kcal
Protein
37.2g
Fat
28.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

200g Broccoli Florets

1 tbsp Natural Peanut Butter

1 tbsp Cornstarch

1 tsp Soy Sauce

1 tsp Rice Vinegar

0.5 tsp Maple Syrup

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F. On a baking sheet, spread the broccoli florets and drizzle with olive oil. Season lightly with salt and pepper if desired. Roast in the oven for about 20 minutes until tender and slightly browned.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 3-4 minutes per side.

  • 5

    In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and minced garlic. Add a splash of water if needed to achieve a smooth, drizzleable consistency.

  • 6

    Plate the crispy tofu and roasted broccoli together, then drizzle the peanut sauce over the top. Toss gently to combine flavors 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 satisfying dish featuring crispy, golden tofu paired with perfectly roasted broccoli and a savory peanut sauce. The textures and flavors meld beautifully to create a meal that's both hearty and fresh.

NUTRITION

497kcal
Protein
37.2g
Fat
28.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

200g Broccoli Florets

1 tbsp Natural Peanut Butter

1 tbsp Cornstarch

1 tsp Soy Sauce

1 tsp Rice Vinegar

0.5 tsp Maple Syrup

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F. On a baking sheet, spread the broccoli florets and drizzle with olive oil. Season lightly with salt and pepper if desired. Roast in the oven for about 20 minutes until tender and slightly browned.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 3-4 minutes per side.

  • 5

    In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and minced garlic. Add a splash of water if needed to achieve a smooth, drizzleable consistency.

  • 6

    Plate the crispy tofu and roasted broccoli together, then drizzle the peanut sauce over the top. Toss gently to combine flavors and serve warm.