YOUR SOLIN GENERATED RECIPE
Soy-Glazed Eggs with Garlic Rice
Soft-boiled eggs marinated in a savory ginger-soy glaze served over fragrant garlic-infused rice and crumbled tofu for a protein-packed meal with a silky finish.
INGREDIENTS
2 large eggs
6 oz extra firm tofu
0.13 cup cooked brown rice
0.5 cup shelled edamame
1 tbsp tamari
0.5 tsp toasted sesame oil
0.25 tsp honey
1 clove garlic
0.5 tsp fresh ginger
1 stalk green onion
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 6.5 minutes before transferring them immediately to an ice bath.
In a small bowl, whisk together the tamari, honey, grated fresh ginger, and red pepper flakes.
Peel the cooled eggs and place them in a small jar or sealed bag with the tamari mixture, allowing them to marinate for at least 15 minutes.
Heat the toasted sesame oil in a skillet over medium heat and sauté the minced garlic until it becomes fragrant.
Crumble the extra firm tofu into the skillet and add the shelled edamame, cooking for 5 minutes until the tofu edges begin to turn golden brown.
Fold in the cooked brown rice, sea salt, and black pepper, stirring constantly until the entire mixture is thoroughly heated through.
Slice the marinated eggs in half and serve them over the garlic rice and tofu mixture, garnished with thinly sliced green onion.