Name: Tofu and Vegetable Stir-Fry with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10.5 oz Extra firm tofu; 0.25 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Sliced shiitake mushrooms; 1 cup Chopped baby bok choy; 0.5 cup Sliced carrots; 0.25 cup Sliced bamboo shoots; 0.5 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Grated fresh ginger; 1 clove Minced garlic; 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

Tofu and Vegetable Stir-Fry with Rice

Crispy tofu cubes stir-fried with vibrant vegetables in a savory ginger-garlic sauce, served over a bed of nutty brown rice.

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NUTRITION

Protein

45.7g

Fat

23.5g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

10.5 oz Extra firm tofu

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced shiitake mushrooms

1 cup Chopped baby bok choy

0.5 cup Sliced carrots

0.25 cup Sliced bamboo shoots

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the tofu between paper towels to remove excess moisture for at least 15 minutes, then cut into 1-inch cubes.
2
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
3
Add the tofu cubes to the pan and sear until they are golden brown and crispy on all sides, then remove and set aside.
4
In the same pan, toss in the sliced carrots and broccoli florets, stir-frying for about 3 minutes until slightly tender.
5
Add the shiitake mushrooms, chopped bok choy, and bamboo shoots, cooking for another 2 minutes until the greens wilt.
6
Stir in the minced garlic, grated ginger, tamari, sea salt, and black pepper, tossing the tofu back in to coat everything evenly.
7
Serve the hot stir-fry immediately over the bed of cooked brown rice.