Sichuan Chicken and Fish with Tofu

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

Sichuan Chicken and Fish with Tofu

YOUR SOLIN GENERATED RECIPE

Sichuan Chicken and Fish with Tofu

Sautéed chicken and tender white fish tossed in a numbing Sichuan peppercorn sauce with crisp bok choy and earthy wood ear mushrooms.

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NUTRITION

382kcal
Protein
53.4g
Fat
15.0g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 oz cod fillet

0.25 cup soy-free pumpkin seed tofu

1 tsp Sichuan peppercorns

4 whole dried red chilies

1 tsp avocado oil

1 cup bok choy

0.5 cup wood ear mushrooms

1 tbsp coconut aminos

1 tsp rice vinegar

1 clove garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then crush them into a coarse powder using a mortar and pestle.

  • 2

    Dice the chicken breast, cod fillet, and pumpkin seed tofu into bite-sized cubes, seasoning them lightly with sea salt and black pepper.

  • 3

    Heat avocado oil in a large skillet or wok over high heat; add the minced garlic, grated ginger, and dried red chilies, stirring for 30 seconds.

  • 4

    Add the chicken cubes and pumpkin seed tofu to the pan, sautéing for 3-4 minutes until the chicken is mostly cooked and the tofu is lightly golden.

  • 5

    Gently fold in the cod cubes and sliced wood ear mushrooms, cooking for another 2 minutes until the fish is opaque and flaky.

  • 6

    Toss in the chopped bok choy, coconut aminos, rice vinegar, and crushed peppercorns, stirring for 1 minute until the greens are wilted and the sauce coats everything evenly.

Sichuan Chicken and Fish with Tofu

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

Sichuan Chicken and Fish with Tofu

YOUR SOLIN GENERATED RECIPE

Sichuan Chicken and Fish with Tofu

Sautéed chicken and tender white fish tossed in a numbing Sichuan peppercorn sauce with crisp bok choy and earthy wood ear mushrooms.

NUTRITION

382kcal
Protein
53.4g
Fat
15.0g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 oz cod fillet

0.25 cup soy-free pumpkin seed tofu

1 tsp Sichuan peppercorns

4 whole dried red chilies

1 tsp avocado oil

1 cup bok choy

0.5 cup wood ear mushrooms

1 tbsp coconut aminos

1 tsp rice vinegar

1 clove garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then crush them into a coarse powder using a mortar and pestle.

  • 2

    Dice the chicken breast, cod fillet, and pumpkin seed tofu into bite-sized cubes, seasoning them lightly with sea salt and black pepper.

  • 3

    Heat avocado oil in a large skillet or wok over high heat; add the minced garlic, grated ginger, and dried red chilies, stirring for 30 seconds.

  • 4

    Add the chicken cubes and pumpkin seed tofu to the pan, sautéing for 3-4 minutes until the chicken is mostly cooked and the tofu is lightly golden.

  • 5

    Gently fold in the cod cubes and sliced wood ear mushrooms, cooking for another 2 minutes until the fish is opaque and flaky.

  • 6

    Toss in the chopped bok choy, coconut aminos, rice vinegar, and crushed peppercorns, stirring for 1 minute until the greens are wilted and the sauce coats everything evenly.