Pan-Seared Tofu and Broccoli Udon

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

Pan-Seared Tofu and Broccoli Udon

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu and Broccoli Udon

Pan-seared extra firm tofu and crisp broccoli florets tossed with chewy udon noodles in a savory ginger-tamari glaze.

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NUTRITION

575kcal
Protein
44.2g
Fat
27.8g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Cooked udon noodles

1.5 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Rice vinegar

1 tsp Avocado oil

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PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a small bowl, whisk together the tamari, toasted sesame oil, minced ginger, minced garlic, red pepper flakes, and rice vinegar.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

  • 4

    Add the broccoli florets to the skillet with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

  • 5

    Stir in the cooked udon noodles and the prepared sauce, tossing everything together for 1-2 minutes until the noodles are heated through and coated in the glaze.

Pan-Seared Tofu and Broccoli Udon

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

Pan-Seared Tofu and Broccoli Udon

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu and Broccoli Udon

Pan-seared extra firm tofu and crisp broccoli florets tossed with chewy udon noodles in a savory ginger-tamari glaze.

NUTRITION

575kcal
Protein
44.2g
Fat
27.8g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Cooked udon noodles

1.5 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Rice vinegar

1 tsp Avocado oil

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a small bowl, whisk together the tamari, toasted sesame oil, minced ginger, minced garlic, red pepper flakes, and rice vinegar.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

  • 4

    Add the broccoli florets to the skillet with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

  • 5

    Stir in the cooked udon noodles and the prepared sauce, tossing everything together for 1-2 minutes until the noodles are heated through and coated in the glaze.