Name: Sesame Tofu & Vegetable Lunch Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.25 cup Shelled edamame; 0.25 cup Cooked brown rice; 1 cup Broccoli florets; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 1 tbsp Water; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Sesame Tofu & Vegetable Lunch Bowl

Crispy pan-seared tofu and tender broccoli florets tossed in a savory sesame-ginger glaze, served over a bed of nutty brown rice.

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NUTRITION

Protein

40.8g

Fat

24.9g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.25 cup Shelled edamame

0.25 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tbsp Water

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the extra firm tofu between paper towels to remove excess moisture and cut into 1-inch cubes.
2
In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated fresh ginger, and minced garlic to create the glaze.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crispy on all sides.
4
Add the broccoli florets, shelled edamame, and a tablespoon of water to the skillet, then cover with a lid for 2 minutes to lightly steam the vegetables.
5
Remove the lid and pour the prepared sesame-ginger glaze over the tofu and vegetables, tossing constantly until the sauce thickens and coats everything evenly.
6
Transfer the mixture to a bowl over the warm cooked brown rice and garnish with sesame seeds, sea salt, and black pepper.