Name: Tofu Stir-Fry with Bell Peppers and Cashews
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 0.5 cup Canned chickpeas; 0.5 oz Raw cashews; 1 cup Sliced bell peppers; 1 tsp Toasted sesame oil; 2 tbsp Tamari; 1 tsp Grated fresh ginger; 1 clove Minced garlic; 0.25 tsp Red pepper flakes; 1 tbsp Water; 1 tsp Arrowroot powder

Tofu Stir-Fry with Bell Peppers and Cashews

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

YOUR SOLIN GENERATED RECIPE

Tofu Stir-Fry with Bell Peppers and Cashews

Sautéed firm tofu and crisp bell peppers tossed with protein-packed chickpeas and buttery raw cashews in a savory ginger-tamari glaze.

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NUTRITION

Protein

41.5g

Fat

28.5g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Canned chickpeas

0.5 oz Raw cashews

1 cup Sliced bell peppers

1 tsp Toasted sesame oil

2 tbsp Tamari

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

1 tbsp Water

1 tsp Arrowroot powder

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
In a small bowl, whisk together tamari, ginger, garlic, red pepper flakes, water, and arrowroot powder to create the stir-fry sauce.
3
Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
4
Add tofu cubes to the pan and sear until golden brown on all sides, approximately 8-10 minutes.
5
Toss in the sliced bell peppers and chickpeas, sautéing for 3-4 minutes until the peppers are tender-crisp.
6
Pour the sauce over the mixture and stir constantly for 1 minute until the glaze thickens and coats everything evenly.
7
Add the raw cashews during the last 30 seconds of cooking to maintain their creamy texture.
8
Serve immediately in a large bowl, ensuring the tofu is well-coated in the aromatic sauce.