YOUR SOLIN GENERATED RECIPE
Sesame Tofu Stir-Fry with Mixed Vegetables
Pan-seared tofu and vibrant vegetables tossed in a savory ginger-tamari glaze, creating a satisfyingly crisp texture in every bite.
INGREDIENTS
7 oz firm tofu
0.5 cup shelled edamame
1 cup broccoli florets
0.5 cup red bell pepper
0.25 cup shredded carrots
0.5 tsp toasted sesame oil
2 tbsp tamari
1 tsp fresh ginger
1 clove garlic
0.5 tsp sesame seeds
0.25 tsp red pepper flakes
1 tbsp rice vinegar
PREPARATION
Press the firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and sear until golden brown and crisp on all sides.
Add the broccoli florets, sliced red bell pepper, and shredded carrots to the pan.
Stir in the minced garlic and grated fresh ginger, sautéing for 2 minutes until fragrant.
Add the shelled edamame and continue to stir-fry for another 3 minutes.
In a small bowl, whisk together the tamari, rice vinegar, and red pepper flakes.
Pour the sauce over the tofu and vegetables, tossing constantly until everything is well-coated and glazed.
Remove from heat once the sauce has thickened slightly and the vegetables are tender-crisp.
Garnish with sesame seeds and serve immediately while hot.