Name: Ginger-Garlic Tofu Bites with Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 1 tbsp arrowroot starch; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame oil; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tsp fresh ginger; 1 clove garlic; 1 cup cucumber; 0.25 cup shelled edamame; 0.5 tbsp hemp seeds

Ginger-Garlic Tofu Bites with Cucumber Salad

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

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu Bites with Cucumber Salad

Crispy pan-seared tofu bites tossed in a zesty ginger-garlic glaze, served over a refreshing cucumber and edamame salad with a nutty hemp seed finish.

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NUTRITION

Protein

34.5g

Fat

20.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

1 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 cup cucumber

0.25 cup shelled edamame

0.5 tbsp hemp seeds

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Toss the tofu cubes in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.
3
Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.
4
In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic.
5
Pour the sauce over the crispy tofu in the skillet and toss for 1 minute until the glaze thickens and coats the bites.
6
In a separate bowl, combine the sliced cucumber, thawed edamame, and hemp seeds.
7
Serve the warm ginger-garlic tofu bites over the chilled cucumber salad for a vibrant contrast of temperatures.