Name: Lentil and Vegetable Stir-Fry with Silky Tofu Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Cooked Brown Rice; 1/4 cup Cooked Green Lentils; 2.8 ounces Silken Tofu, cubed; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Sugar Snap Peas; 1/4 cup Carrots, shredded; 1 teaspoon Sesame Oil; 1 tablespoon Tamari; 1 teaspoon Fresh Ginger, minced; 1 teaspoon Sesame Seeds

Lentil and Vegetable Stir-Fry with Silky Tofu Cubes

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Silky Tofu Cubes

Sautéed lentils and crisp garden vegetables tossed in a ginger-soy glaze, topped with delicate silken tofu and toasted sesame seeds.

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NUTRITION

Protein

15.9g

Fat

9.9g

Carbs

57.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Brown Rice

1/4 cup Cooked Green Lentils

2.8 ounces Silken Tofu, cubed

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1/4 cup Carrots, shredded

1 teaspoon Sesame Oil

1 tablespoon Tamari

1 teaspoon Fresh Ginger, minced

1 teaspoon Sesame Seeds

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PREPARATION

1
Heat sesame oil in a large skillet or wok over medium-high heat.
2
Add minced ginger and sauté for thirty seconds until fragrant.
3
Toss in the sliced bell peppers, snap peas, and carrots, stir-frying for four minutes until the vegetables are crisp-tender.
4
Stir in the cooked lentils and tamari, heating the mixture through for two minutes.
5
Gently fold in the silken tofu cubes, taking care not to break them, until they are warmed through.
6
Serve the stir-fry immediately over a bed of warm brown rice.
7
Garnish with toasted sesame seeds for a nutty finishing touch.