YOUR SOLIN GENERATED RECIPE
Ginger-Soy Tofu Power Bowl
Pan-seared tofu and broccoli florets tossed in a zesty ginger-soy glaze, served over nutty brown rice with a vibrant, protein-packed edamame finish.
INGREDIENTS
115 g Extra firm tofu
100 g Shelled edamame
150 g Cooked brown rice
150 g Broccoli florets
30 ml Tamari
5 ml Sesame oil
15 ml Rice vinegar
10 g Fresh ginger
10 g Garlic
1 g Red pepper flakes
15 ml Water
PREPARATION
Press the 115g extra firm tofu between paper towels to remove excess moisture and cut into 1-inch cubes.
In a small bowl, whisk together the 30ml tamari, 15ml rice vinegar, 10g minced fresh ginger, 10g minced garlic, and 1g red pepper flakes to create the glaze.
Heat 5ml 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 150g broccoli florets to the pan with 15ml of water, then cover with a lid for 2 minutes to lightly steam the broccoli until tender-crisp.
Remove the lid and stir in 100g shelled edamame and the prepared ginger-soy glaze.
Toss everything together for 1-2 minutes until the sauce has thickened slightly and the edamame is heated through.
Place 150g warm cooked brown rice in a bowl and top with the ginger-soy tofu and vegetable mixture.