Name: Red Curry Tofu Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounce firm tofu; 0.5 cup shelled edamame; 0.13 cup cooked brown rice; 1 tbsp red curry paste; 0.13 cup light coconut milk; 0.5 tsp toasted sesame oil; 1 cup red bell pepper; 1 cup fresh spinach; 1 tbsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Red Curry Tofu Rice Bowl

Pan-seared tofu and crisp vegetables simmered in a fragrant red curry sauce, served over a bed of fluffy brown rice for a vibrant and satisfying bowl.

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NUTRITION

Protein

35.0g

Fat

20.9g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

6 ounce firm tofu

0.5 cup shelled edamame

0.13 cup cooked brown rice

1 tbsp red curry paste

0.13 cup light coconut milk

0.5 tsp toasted sesame oil

1 cup red bell pepper

1 cup fresh spinach

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Season the tofu cubes evenly with sea salt and black pepper.
3
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
4
Add the tofu to the skillet and sear until golden brown and crispy on all sides, about 8-10 minutes.
5
Add the sliced red bell pepper and shelled edamame to the pan, sautéing for 3-4 minutes until the pepper is slightly softened.
6
Stir in the red curry paste and cook for 1 minute until the aromatics are fragrant.
7
Pour in the light coconut milk and tamari, stirring well to combine and coat the tofu and vegetables in the sauce.
8
Add the fresh spinach and stir for 1 minute until the leaves are just wilted.
9
Transfer the cooked brown rice to a bowl and top with the red curry tofu and vegetable mixture.