YOUR SOLIN GENERATED RECIPE
Ginger-Soy Tofu Power Bowl
Pan-seared tofu and vibrant broccoli florets tossed in a zesty ginger-soy glaze, served over nutty brown rice with a protein-packed edamame finish.
INGREDIENTS
115 grams Extra firm tofu
1.25 cups Shelled edamame
0.5 cup Cooked brown rice
2 cups Broccoli florets
2 tbsp Tamari
0.5 tsp Sesame oil
1 tbsp Rice vinegar
1 tbsp Fresh ginger
2 cloves Garlic
0.25 tsp Red pepper flakes
PREPARATION
Press the extra firm tofu between paper towels to remove excess moisture and cut into 1-inch cubes.
In a small bowl, whisk together the tamari, rice vinegar, minced fresh ginger, minced garlic, and red pepper flakes to create the sauce.
Heat the sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 6-8 minutes, turning occasionally until all sides are golden and crispy.
Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to lightly steam the broccoli until tender-crisp.
Remove the lid and stir in the shelled edamame and the prepared ginger-soy sauce.
Toss everything together for 1-2 minutes until the sauce has thickened slightly and the edamame is heated through.
Place the warm cooked brown rice in a bowl and top with the ginger-soy tofu and vegetable mixture.