Name: Ginger-Garlic Tofu and Cabbage Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 0.5 cup Shelled edamame; 2 cups Green cabbage; 1 tbsp Hemp seeds; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Fresh ginger; 2 cloves Garlic; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 stalk Green onion

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 and Cabbage Stir-Fry

Pan-seared tofu cubes tossed with crisp shredded cabbage and edamame in a fragrant ginger-garlic glaze that offers a savory crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.4g

Fat

29.1g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

2 cups Green cabbage

1 tbsp Hemp seeds

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Fresh ginger

2 cloves Garlic

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the firm tofu for 15 minutes to remove excess moisture then cut into 1-inch cubes.
2
In a small bowl whisk together the tamari, rice vinegar, minced fresh ginger, and minced garlic to create the stir-fry sauce.
3
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
4
Add the tofu cubes to the skillet and sear for 8 to 10 minutes, turning occasionally until all sides are golden brown and crisp.
5
Toss in the shredded green cabbage and shelled edamame, sautéing for 3 to 4 minutes until the cabbage is slightly wilted but retains a crunch.
6
Pour the ginger-garlic sauce over the tofu and vegetables, stirring well to coat everything evenly.
7
Cook for an additional 1 to 2 minutes until the sauce has thickened slightly and the flavors have melded.
8
Season with sea salt and black pepper then remove from heat.
9
Garnish the stir-fry with hemp seeds and sliced green onions before serving immediately.