Name: Kung Pao Tofu with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 15 oz Extra firm tofu; 0.5 cup Cooked jasmine rice; 1 tbsp Tamari; 1 tbsp Rice vinegar; 0.5 tsp Sesame oil; 1 tsp Maple syrup; 1 tsp Cornstarch; 0 tbsp Roasted peanuts; 0.5 cup Red bell pepper; 2 stalk Scallions; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Kung Pao Tofu with Jasmine Rice

Pan-seared extra-firm tofu cubes tossed in a spicy, savory sauce with crunchy peanuts and served over fragrant jasmine rice.

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NUTRITION

Protein

42.5g

Fat

23.3g

Carbs

55.6g

SERVINGS

1 serving

INGREDIENTS

15 oz Extra firm tofu

0.5 cup Cooked jasmine rice

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Sesame oil

1 tsp Maple syrup

1 tsp Cornstarch

0 tbsp Roasted peanuts

0.5 cup Red bell pepper

2 stalk Scallions

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

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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
In a small bowl whisk together tamari rice vinegar maple syrup and cornstarch to create the sauce.
3
Heat sesame oil in a large skillet over medium-high heat and sear tofu until golden brown on all sides.
4
Add diced bell pepper minced ginger minced garlic and red pepper flakes to the skillet sautéing for 3 minutes.
5
Pour the sauce over the tofu and vegetables stirring constantly until the glaze thickens and coats everything.
6
Stir in the roasted peanuts and sliced scallions then serve immediately over the warm cooked jasmine rice.