Name: Thai Peanut Tofu and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tofu, extra firm; 0.5 tbsp Peanut butter, creamy unsweetened; 1 tbsp Coconut aminos; 1 tbsp Nutritional yeast; 0.25 cup Brown rice, cooked; 1 cup Broccoli florets; 0.5 cup Red bell pepper, sliced; 1 tbsp Lime juice; 0.5 tsp Fresh ginger, minced; 0.5 tsp Sriracha; 0.25 tsp Sesame oil; 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

Thai Peanut Tofu and Rice Bowl

Crispy pan-seared tofu tossed in a creamy peanut sauce served over fluffy brown rice and vibrant steamed vegetables.

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NUTRITION

Protein

44.9g

Fat

26.7g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Tofu, extra firm

0.5 tbsp Peanut butter, creamy unsweetened

1 tbsp Coconut aminos

1 tbsp Nutritional yeast

0.25 cup Brown rice, cooked

1 cup Broccoli florets

0.5 cup Red bell pepper, sliced

1 tbsp Lime juice

0.5 tsp Fresh ginger, minced

0.5 tsp Sriracha

0.25 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture and then cut into 1-inch cubes.
2
In a small bowl, whisk together the creamy peanut butter, coconut aminos, nutritional yeast, lime juice, minced ginger, and sriracha until the sauce is smooth.
3
Heat the sesame oil in a large non-stick skillet over medium-high heat and add the tofu cubes.
4
Season the tofu with sea salt and black pepper, then sear until each side is golden brown and crispy.
5
Add the broccoli florets and sliced red bell pepper to the skillet and sauté until the vegetables are tender-crisp.
6
Pour the peanut sauce over the tofu and vegetables, tossing quickly to coat everything evenly before removing from heat.
7
Serve the tofu and vegetable mixture over the warm cooked brown rice.