YOUR SOLIN GENERATED RECIPE
Crispy Sesame-Ginger Tofu Rice Bowl
Pan-seared extra firm tofu tossed in a zesty sesame-ginger glaze, served over fiber-rich brown rice with a vibrant medley of steamed broccoli and edamame.
INGREDIENTS
6 oz extra firm tofu
1 tbsp nutritional yeast
0.25 cup shelled edamame
0.13 cup cooked brown rice
1 cup broccoli florets
0.25 tsp toasted sesame oil
1 tbsp tamari
1 tsp grated fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp sesame seeds
PREPARATION
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a medium bowl, toss the tofu cubes with nutritional yeast, sea salt, and black pepper until evenly coated.
Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
While the tofu cooks, steam the broccoli florets and shelled edamame until tender-crisp and bright green.
In a small jar, whisk together the tamari, grated fresh ginger, and minced garlic to create the savory glaze.
Pour the glaze over the crispy tofu in the skillet, tossing for 1 minute until the sauce thickens and coats the protein.
Assemble the bowl by placing the cooked brown rice at the base, topped with the glazed tofu and steamed vegetables.
Garnish the bowl with sesame seeds before serving immediately.