Pan-Seared Tofu with Peanut Sauce

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

Pan-Seared Tofu with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Peanut Sauce

Golden pan-seared tofu cubes are tossed in a creamy, savory peanut sauce and served with vibrant steamed broccoli and protein-rich edamame for a satisfying crunch.

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NUTRITION

584kcal
Protein
47.3g
Fat
34.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sriracha

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

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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 small bowl, whisk together the creamy peanut butter, tamari, lime juice, grated ginger, minced garlic, and sriracha until the sauce is smooth.

  • 3

    Steam the broccoli florets and shelled edamame for approximately 5 minutes until they are tender-crisp and bright green.

  • 4

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

  • 5

    Season the tofu cubes with sea salt and black pepper, then add them to the skillet, searing for 3-4 minutes per side until golden brown and crispy.

  • 6

    Reduce the heat to low, add the steamed vegetables and the peanut sauce to the skillet, and toss gently until everything is evenly coated and heated through.

Pan-Seared Tofu with Peanut Sauce

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

Pan-Seared Tofu with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Peanut Sauce

Golden pan-seared tofu cubes are tossed in a creamy, savory peanut sauce and served with vibrant steamed broccoli and protein-rich edamame for a satisfying crunch.

NUTRITION

584kcal
Protein
47.3g
Fat
34.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sriracha

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a small bowl, whisk together the creamy peanut butter, tamari, lime juice, grated ginger, minced garlic, and sriracha until the sauce is smooth.

  • 3

    Steam the broccoli florets and shelled edamame for approximately 5 minutes until they are tender-crisp and bright green.

  • 4

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

  • 5

    Season the tofu cubes with sea salt and black pepper, then add them to the skillet, searing for 3-4 minutes per side until golden brown and crispy.

  • 6

    Reduce the heat to low, add the steamed vegetables and the peanut sauce to the skillet, and toss gently until everything is evenly coated and heated through.