Name: Ginger-Garlic Tofu Zoodle Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz firm tofu; 0.5 cup shelled edamame; 2 cups zucchini; 1 tbsp tamari; 1 tbsp fresh ginger; 2 cloves garlic; 1 tsp toasted sesame oil; 1 tbsp rice vinegar; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

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

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu Zoodle Stir-Fry

Crispy pan-seared tofu tossed with vibrant zucchini noodles and edamame in a fragrant ginger-garlic sauce that delivers a satisfying crunch.

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NUTRITION

Protein

49.9g

Fat

28.2g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

14 oz firm tofu

0.5 cup shelled edamame

2 cups zucchini

1 tbsp tamari

1 tbsp fresh ginger

2 cloves garlic

1 tsp toasted sesame oil

1 tbsp rice vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

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PREPARATION

1
Drain the tofu and press it between paper towels for 15 minutes to remove excess moisture then cut into 1-inch cubes.
2
Spiralize the zucchini into thin noodles and set aside on a paper towel to absorb any moisture.
3
In a small bowl whisk together the tamari, rice vinegar, ginger, and minced garlic to create the stir-fry sauce.
4
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
5
Add the tofu cubes to the skillet and season with sea salt and black pepper, searing until golden brown and crispy on all sides.
6
Add the shelled edamame and zucchini noodles to the skillet, tossing frequently for 2-3 minutes until the zoodles are tender but still have a bite.
7
Pour the prepared sauce over the mixture and sprinkle with red pepper flakes, tossing for 1 minute to coat everything thoroughly.
8
Remove from heat and garnish with sliced green onions before serving immediately.