Name: Silky Vegetable Stir Fry with Tofu and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked Brown Rice; 1 ounce Firm Tofu, cubed; 1 cup chopped Bok Choy; 0.3 cup sliced Carrots; 0.3 cup sliced Red Bell Pepper; 2 tablespoons Sesame Oil; 2 tablespoons Coconut Aminos; 1 clove Garlic, minced; 0.5 teaspoon grated Fresh Ginger

Silky Vegetable Stir Fry with Tofu and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Silky Vegetable Stir Fry with Tofu and Brown Rice

Crisp vegetables and tofu cubes wok-tossed in a savory ginger-garlic glaze, served over fluffy brown rice with a drizzle of toasted sesame oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

6.5g

Fat

29.6g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Brown Rice

1 ounce Firm Tofu, cubed

1 cup chopped Bok Choy

0.3 cup sliced Carrots

0.3 cup sliced Red Bell Pepper

2 tablespoons Sesame Oil

2 tablespoons Coconut Aminos

1 clove Garlic, minced

0.5 teaspoon grated Fresh Ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the sesame oil in a large wok or skillet over medium-high heat.
2
Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.
3
Toss in the sliced carrots and red bell peppers, cooking for 3-4 minutes until they begin to soften.
4
Add the cubed tofu and chopped bok choy to the skillet, stirring frequently for another 2 minutes.
5
Pour the coconut aminos over the mixture and toss well to coat all ingredients in the savory glaze.
6
Place the warm brown rice in a bowl and top with the vegetable and tofu stir fry.
7
Serve immediately while the vegetables are crisp and the sauce is warm.