Name: Lentil and Tofu Stir Fry with Broccoli and Snap Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 ounces Extra Firm Tofu; 0.5 cup Cooked Brown Lentils; 1.1 cups Broccoli Florets; 0.5 cup Sugar Snap Peas; 1.5 teaspoons Sesame Oil; 1 tablespoon Tamari Sauce; 1 teaspoon Maple Syrup; 1 teaspoon Sesame Seeds; 1 teaspoon Fresh Ginger, minced; 1 clove Garlic, minced

Lentil and Tofu Stir Fry with Broccoli and Snap Peas

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

YOUR SOLIN GENERATED RECIPE

Lentil and Tofu Stir Fry with Broccoli and Snap Peas

Crisp-tender tofu and earthy lentils tossed with vibrant broccoli and snap peas in a savory ginger-tamari glaze, finished with a toasted sesame crunch.

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NUTRITION

Protein

29.2g

Fat

16.4g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Extra Firm Tofu

0.5 cup Cooked Brown Lentils

1.1 cups Broccoli Florets

0.5 cup Sugar Snap Peas

1.5 teaspoons Sesame Oil

1 tablespoon Tamari Sauce

1 teaspoon Maple Syrup

1 teaspoon Sesame Seeds

1 teaspoon Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

1
Press the tofu to remove excess moisture and cut into bite-sized cubes.
2
Whisk together the tamari, minced ginger, garlic, and maple syrup in a small bowl to create the stir-fry sauce.
3
Heat the sesame oil in a large skillet or wok over medium-high heat.
4
Add the tofu cubes to the skillet and sear until they are golden and slightly crisp on all sides.
5
Toss in the broccoli florets and sugar snap peas, stir-frying for 3-4 minutes until they are bright green and tender-crisp.
6
Stir in the cooked lentils and pour the sauce over the mixture, tossing well to ensure everything is evenly coated.
7
Cook for another 2 minutes until the sauce has thickened slightly and the lentils are heated through.
8
Remove from heat and garnish with toasted sesame seeds for a nutty finish.