Silky Tofu Stir-Fry with Broccoli and Snap Peas

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

Silky Tofu Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Silky Tofu Stir-Fry with Broccoli and Snap Peas

Silken tofu and succulent shrimp wok-tossed with crisp broccoli and snap peas in a savory ginger-soy glaze, finished with a drizzle of toasted sesame oil.

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NUTRITION

465kcal
Protein
52.7g
Fat
17.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

250g Silken Tofu, cubed

0.5 cup Shelled Edamame

100g Broccoli Florets

100g Sugar Snap Peas

1 tsp Toasted Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season lightly with a pinch of salt.

  • 2

    Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat.

  • 3

    Add the shrimp to the pan and sear for 2 minutes per side until pink and opaque, then remove and set aside.

  • 4

    Add the broccoli florets and sugar snap peas to the hot wok with a tablespoon of water; cover for 2 minutes to steam until bright green.

  • 5

    Stir in the shelled edamame, minced ginger, and garlic, sautéing for 1 minute until fragrant.

  • 6

    Gently slide the cubed silken tofu into the pan, using a spatula to move it carefully to avoid breaking the delicate texture.

  • 7

    Pour the soy sauce over the vegetables and tofu, then return the shrimp to the pan.

  • 8

    Toss everything very gently for 1 minute until the sauce coats the ingredients and the dish is heated through.

  • 9

    Serve immediately in a shallow bowl.

Silky Tofu Stir-Fry with Broccoli and Snap Peas

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

Silky Tofu Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Silky Tofu Stir-Fry with Broccoli and Snap Peas

Silken tofu and succulent shrimp wok-tossed with crisp broccoli and snap peas in a savory ginger-soy glaze, finished with a drizzle of toasted sesame oil.

NUTRITION

465kcal
Protein
52.7g
Fat
17.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

250g Silken Tofu, cubed

0.5 cup Shelled Edamame

100g Broccoli Florets

100g Sugar Snap Peas

1 tsp Toasted Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season lightly with a pinch of salt.

  • 2

    Heat the toasted sesame oil in a large wok or non-stick skillet over medium-high heat.

  • 3

    Add the shrimp to the pan and sear for 2 minutes per side until pink and opaque, then remove and set aside.

  • 4

    Add the broccoli florets and sugar snap peas to the hot wok with a tablespoon of water; cover for 2 minutes to steam until bright green.

  • 5

    Stir in the shelled edamame, minced ginger, and garlic, sautéing for 1 minute until fragrant.

  • 6

    Gently slide the cubed silken tofu into the pan, using a spatula to move it carefully to avoid breaking the delicate texture.

  • 7

    Pour the soy sauce over the vegetables and tofu, then return the shrimp to the pan.

  • 8

    Toss everything very gently for 1 minute until the sauce coats the ingredients and the dish is heated through.

  • 9

    Serve immediately in a shallow bowl.