YOUR SOLIN GENERATED RECIPE
Grilled Tofu and Lentil Stir-Fry with Broccoli
Marinated tofu and earthy lentils tossed with charred broccoli and a ginger-peanut glaze, finished with a squeeze of fresh lime and crunchy toasted sesame seeds.
INGREDIENTS
180g Extra Firm Tofu
200g Cooked Brown Lentils
150g Broccoli Florets
120g Cooked Basmati Rice
1 tbsp Natural Peanut Butter
0.5 tbsp Avocado Oil
1 tbsp Soy Sauce
Fresh Ginger and Garlic
PREPARATION
Press the tofu to remove excess moisture and cut into 1-inch cubes.
In a small bowl, whisk together the peanut butter, soy sauce, minced garlic, and grated ginger to create a glaze.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the pan and cook until they are golden and crisp on all sides.
Add the broccoli florets to the skillet with a tablespoon of water and cover for 2 minutes to lightly steam.
Remove the lid and stir in the cooked lentils and the prepared peanut-ginger sauce.
Sauté for 3-4 minutes until the sauce has thickened and everything is evenly coated.
Serve the stir-fry over the warm basmati rice and garnish with fresh cilantro if desired.