YOUR SOLIN GENERATED RECIPE
Ginger-Garlic Tofu Stir-Fry with Vegetables
Crispy pressed tofu sautéed with vibrant broccoli and peppers in a zesty ginger-garlic sauce that delivers a punch of savory heat.
INGREDIENTS
6.75 oz extra firm tofu
0.25 cup shelled edamame
0.25 tbsp avocado oil
1 cup broccoli florets
1 cup red bell pepper
1 tbsp fresh ginger
2 cloves garlic
2 tbsp tamari
0.5 tsp toasted sesame oil
0.5 tbsp hemp seeds
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Wrap the tofu block in a clean kitchen towel and place a heavy skillet on top to press out excess moisture for 15 minutes.
Slice the pressed tofu into 1-inch cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a large wok or non-stick skillet over medium-high heat until shimmering.
Add the tofu cubes in a single layer and sear for 3-4 minutes per side until golden brown and crispy on the edges.
Toss in the broccoli florets, sliced red bell pepper, and edamame, sautéing for 5 minutes until the vegetables are tender-crisp.
Stir in the minced ginger, garlic, and red pepper flakes, cooking for 1 minute until the aromatics are fragrant.
Pour in the tamari and toasted sesame oil, tossing all ingredients to ensure an even savory coating.
Remove from heat and sprinkle with hemp seeds for a protein-rich crunch before serving warm.