Crispy Tofu and Veggie Stir-Fry with Brown Rice

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

Crispy Tofu and Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Veggie Stir-Fry with Brown Rice

Pan-seared extra-firm tofu tossed with crisp broccoli and edamame in a savory ginger-soy glaze, served over nutty brown rice.

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NUTRITION

429kcal
Protein
28.4g
Fat
17.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

100g Cooked Brown Rice

40g Shelled Edamame

90g Broccoli Florets

50g Red Bell Pepper

5g Avocado Oil

15g Tamari

5g Fresh Ginger

3g Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Add the broccoli florets, sliced red bell pepper, and edamame to the pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

  • 6

    Pour the tamari over the mixture and toss well to coat all ingredients in the savory glaze.

  • 7

    Serve the hot tofu and vegetable stir-fry over a bed of warm cooked brown rice.

Crispy Tofu and Veggie Stir-Fry with Brown Rice

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

Crispy Tofu and Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Veggie Stir-Fry with Brown Rice

Pan-seared extra-firm tofu tossed with crisp broccoli and edamame in a savory ginger-soy glaze, served over nutty brown rice.

NUTRITION

429kcal
Protein
28.4g
Fat
17.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

100g Cooked Brown Rice

40g Shelled Edamame

90g Broccoli Florets

50g Red Bell Pepper

5g Avocado Oil

15g Tamari

5g Fresh Ginger

3g Garlic

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into bite-sized cubes.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Add the broccoli florets, sliced red bell pepper, and edamame to the pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

  • 6

    Pour the tamari over the mixture and toss well to coat all ingredients in the savory glaze.

  • 7

    Serve the hot tofu and vegetable stir-fry over a bed of warm cooked brown rice.