YOUR SOLIN GENERATED RECIPE
Seared Soy-Ginger Tofu with Roasted Broccoli and Brown Rice
Pan-seared tofu glazed in a zesty soy-ginger sauce, served with nutty brown rice and broccoli finished with a savory charred edge.
INGREDIENTS
8 ounces Super Firm Tofu, cubed
0.5 cup Shelled Edamame
1.5 cups Broccoli Florets
2 tablespoons Cooked Brown Rice
1 teaspoon Sesame Oil
1 tablespoon Liquid Aminos
1 teaspoon Fresh Ginger, grated
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a light mist of avocado oil spray and roast for 15-20 minutes until the edges are crispy and charred.
While broccoli roasts, pat the super firm tofu dry with a paper towel and cut into bite-sized cubes.
Heat the sesame oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they develop a golden-brown crust.
Lower the heat to medium and stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Pour the liquid aminos over the tofu and toss constantly for 1-2 minutes until the sauce thickens into a sticky glaze.
Steam the edamame in a small amount of water or in the microwave until tender.
Assemble your bowl by placing the brown rice at the base, followed by the roasted broccoli, steamed edamame, and the seared ginger tofu.