YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Shrimp Rice Bowl with Fresh Vegetables
Pan-seared shrimp and tofu cubes served over nutty brown rice with crisp cucumbers and carrots, finished with a drizzle of toasted sesame ginger dressing.
INGREDIENTS
3 oz Shrimp, peeled and deveined
3 oz Extra Firm Tofu, cubed
0.75 cup Cooked Brown Rice
0.5 cup Sliced Cucumber
0.5 cup Shredded Carrots
0.25 Avocado, sliced
1 tbsp Toasted Sesame Oil
1 tbsp Coconut Aminos
PREPARATION
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Push the tofu to one side of the pan and add the shrimp, cooking for 2-3 minutes until pink and opaque.
Whisk the coconut aminos with a pinch of grated fresh ginger if desired, and pour half over the tofu and shrimp in the pan to glaze.
Place the warm brown rice in a bowl and top with the crispy tofu, sautéed shrimp, sliced cucumber, and shredded carrots.
Finish the bowl with the sliced avocado and a final drizzle of the remaining coconut aminos sauce.