Sesame Tofu with Cucumber Carrot Ribbon Salad

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

Sesame Tofu with Cucumber Carrot Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Sesame Tofu with Cucumber Carrot Ribbon Salad

Crispy pan-seared tofu tossed in a savory ginger-tamari glaze, served over a refreshing bed of crunchy cucumber and carrot ribbons.

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NUTRITION

697kcal
Protein
55.6g
Fat
38.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.75 cup shelled edamame

1 medium cucumber

1 large carrot

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp maple syrup

1 tsp fresh ginger

1 clove garlic

1 tbsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

  • 1

    Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Use a vegetable peeler to shave the cucumber and carrot into long, thin ribbons, stopping when you reach the watery core of the cucumber.

  • 3

    In a small bowl, whisk together the tamari, rice vinegar, maple syrup, grated ginger, and minced garlic to create the glaze.

  • 4

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 5

    Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

  • 6

    Toss the shelled edamame into the skillet with the tofu and cook for an additional 2 minutes until heated through.

  • 7

    Pour half of the prepared glaze over the tofu and edamame, stirring constantly for 1 minute until the sauce thickens and coats the tofu.

  • 8

    In a separate bowl, toss the cucumber and carrot ribbons with the remaining glaze and the toasted sesame oil.

  • 9

    Divide the vegetable ribbon salad between plates, top with the warm sesame tofu and edamame, and garnish with sesame seeds, sea salt, and black pepper.

Sesame Tofu with Cucumber Carrot Ribbon Salad

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

Sesame Tofu with Cucumber Carrot Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Sesame Tofu with Cucumber Carrot Ribbon Salad

Crispy pan-seared tofu tossed in a savory ginger-tamari glaze, served over a refreshing bed of crunchy cucumber and carrot ribbons.

NUTRITION

697kcal
Protein
55.6g
Fat
38.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.75 cup shelled edamame

1 medium cucumber

1 large carrot

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp maple syrup

1 tsp fresh ginger

1 clove garlic

1 tbsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

    Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Use a vegetable peeler to shave the cucumber and carrot into long, thin ribbons, stopping when you reach the watery core of the cucumber.

  • 3

    In a small bowl, whisk together the tamari, rice vinegar, maple syrup, grated ginger, and minced garlic to create the glaze.

  • 4

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 5

    Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

  • 6

    Toss the shelled edamame into the skillet with the tofu and cook for an additional 2 minutes until heated through.

  • 7

    Pour half of the prepared glaze over the tofu and edamame, stirring constantly for 1 minute until the sauce thickens and coats the tofu.

  • 8

    In a separate bowl, toss the cucumber and carrot ribbons with the remaining glaze and the toasted sesame oil.

  • 9

    Divide the vegetable ribbon salad between plates, top with the warm sesame tofu and edamame, and garnish with sesame seeds, sea salt, and black pepper.