Name: Crispy Tofu and Vegetable Stir Fry with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Extra Firm Tofu, cubed; 100g Cooked Jasmine Rice; 50g Broccoli Florets; 40g Red Bell Pepper, sliced; 30g Snap Peas; 1 tsp Sesame Oil; 1 tbsp Tamari Sauce; 1/2 tsp Maple Syrup; 20g Pickled Cucumbers, sliced

Crispy Tofu and Vegetable Stir Fry with Jasmine Rice

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir Fry with Jasmine Rice

Pan-seared tofu cubes tossed with vibrant garden vegetables and tamari, served over a bed of fluffy jasmine rice with a side of tangy pickled cucumbers.

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NUTRITION

Protein

17.3g

Fat

10g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

100g Extra Firm Tofu, cubed

100g Cooked Jasmine Rice

50g Broccoli Florets

40g Red Bell Pepper, sliced

30g Snap Peas

1 tsp Sesame Oil

1 tbsp Tamari Sauce

1/2 tsp Maple Syrup

20g Pickled Cucumbers, sliced

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PREPARATION

1
Press the extra-firm tofu between paper towels to remove excess moisture then cut into one-inch cubes.
2
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
3
Add the tofu cubes to the pan and sear until each side is golden brown and crispy.
4
Toss in the broccoli florets, sliced bell peppers, and snap peas, stir-frying for three to four minutes until tender-crisp.
5
Whisk together the tamari, grated ginger if available, and maple syrup in a small bowl then pour over the vegetables and tofu.
6
Stir everything together for one minute until the sauce thickens slightly and coats the ingredients.
7
Serve the stir-fry immediately over the warm jasmine rice and garnish with the tangy pickled cucumbers.