YOUR SOLIN GENERATED RECIPE
Rainbow Vegetable Sesame Stir-Fry
Vibrant vegetables and crispy tofu are flash-seared in a savory ginger-sesame glaze, creating a crunchy and nutrient-dense meal that bursts with color.
INGREDIENTS
9 oz Extra firm tofu
0.75 cup Shelled edamame
0.5 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Purple cabbage
0.5 cup Carrots
0.25 tbsp Avocado oil
1 tbsp Tamari
0.5 tsp Toasted sesame oil
1 tsp Sesame seeds
1 tsp Fresh ginger
1 clove Garlic
0.25 tsp Red pepper flakes
PREPARATION
Press the tofu to remove excess moisture for at least 15 minutes, then cut into 1-inch cubes.
Heat the avocado oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
Add the tofu cubes to the pan and sear until golden brown and crispy on all sides, approximately 8 to 10 minutes.
Toss in the broccoli, bell peppers, purple cabbage, carrots, and edamame, stir-frying for 5 minutes until the vegetables are tender-crisp.
Add the minced garlic, grated ginger, and red pepper flakes to the center of the pan and cook for 1 minute until fragrant.
Whisk together the tamari and toasted sesame oil in a small bowl, then pour the mixture over the tofu and vegetables.
Toss everything together to coat evenly and cook for an additional 2 minutes to allow the flavors to meld.
Remove from heat and garnish with sesame seeds before serving immediately.