Name: Bang Bang Tofu with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 0.33 cup Jasmine rice; 0.5 cup Shelled edamame; 0.5 tbsp Arrowroot starch; 0.5 tbsp Avocado oil mayo; 1 tbsp Nonfat Greek yogurt; 1 tbsp Sriracha; 1 tsp Honey; 0.5 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Garlic powder; 1 tbsp Green onions

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

YOUR SOLIN GENERATED RECIPE

Bang Bang Tofu with Jasmine Rice

Crispy air-fried tofu cubes tossed in a creamy, spicy chili sauce and served over fragrant jasmine rice with vibrant edamame.

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NUTRITION

Protein

40.0g

Fat

24.8g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

0.33 cup Jasmine rice

0.5 cup Shelled edamame

0.5 tbsp Arrowroot starch

0.5 tbsp Avocado oil mayo

1 tbsp Nonfat Greek yogurt

1 tbsp Sriracha

1 tsp Honey

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Green onions

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
In a medium bowl, toss the tofu cubes with arrowroot starch, sea salt, and garlic powder until evenly coated.
3
Place the tofu in an air fryer at 400°F for 15-18 minutes, shaking halfway through, until the exterior is golden and crispy.
4
While the tofu cooks, prepare the jasmine rice according to package instructions and steam the shelled edamame until tender.
5
In a small bowl, whisk together the avocado oil mayo, Greek yogurt, sriracha, honey, and toasted sesame oil to create the bang bang sauce.
6
Transfer the hot tofu to a large bowl, drizzle with the sauce, and toss gently to coat every piece while maintaining the crunch.
7
Serve the saucy tofu over the jasmine rice and edamame, garnishing with thinly sliced green onions for a fresh finish.