Name: Pan-Seared Tofu with Coconut Curry Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.75 cup Shelled edamame; 1.5 tbsp Full-fat coconut milk; 0.25 tsp Coconut oil; 1 cup Fresh baby spinach; 1 tbsp Red curry paste; 1 tsp Fresh ginger; 1 clove Garlic; 1 tbsp Tamari; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lime juice

Pan-Seared Tofu with Coconut Curry Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Coconut Curry Sauce

Golden pan-seared tofu and shelled edamame simmered in a creamy, fragrant coconut curry sauce with vibrant spinach.

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NUTRITION

Protein

49.4g

Fat

29.2g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.75 cup Shelled edamame

1.5 tbsp Full-fat coconut milk

0.25 tsp Coconut oil

1 cup Fresh baby spinach

1 tbsp Red curry paste

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Season tofu cubes with sea salt and black pepper.
3
Heat coconut oil in a large non-stick skillet over medium-high heat.
4
Add tofu to the skillet and sear until all sides are golden brown and crispy.
5
Remove tofu from the pan and set aside.
6
In the same pan, add minced garlic, grated ginger, and red curry paste, sautéing for 1 minute until fragrant.
7
Pour in the coconut milk and tamari, stirring to combine the curry paste into a smooth sauce.
8
Add the shelled edamame and simmer for 3 minutes.
9
Stir in the baby spinach until just wilted.
10
Return the seared tofu to the pan, toss to coat in the sauce, and finish with fresh lime juice.