Name: Edamame Zucchini Bell Pepper Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz extra firm tofu; 0.5 cup shelled edamame; 1 medium zucchini; 1 medium red bell pepper; 0.25 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp red pepper flakes; 1 tsp rice vinegar

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

YOUR SOLIN GENERATED RECIPE

Edamame Zucchini Bell Pepper Stir-Fry

Sautéed tofu and edamame tossed with crisp zucchini and bell peppers in a savory ginger-garlic sauce that delivers a satisfying crunch.

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NUTRITION

Protein

32.9g

Fat

16.3g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz extra firm tofu

0.5 cup shelled edamame

1 medium zucchini

1 medium red bell pepper

0.25 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp rice vinegar

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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
Slice the zucchini into half-moons and the red bell pepper into thin strips.
3
Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
4
Add the tofu cubes and sear until golden brown on all sides, approximately 8 minutes.
5
Toss in the zucchini, bell peppers, and shelled edamame, stir-frying for 5 minutes until the vegetables are tender-crisp.
6
Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.
7
Pour in the tamari and rice vinegar, tossing all ingredients together to coat evenly before serving hot.