Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

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

Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

Savor a dish that balances silky rice noodles with crispy tofu, all coated in a creamy peanut-ginger sauce bursting with a hint of tangy lime and freshness from vibrant vegetables. This meal brings a harmonious blend of textures and flavors, perfect for a nourishing dinner.

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NUTRITION

571kcal
Protein
37.3g
Fat
24.3g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

2 oz Rice Noodles (dry)

1 tbsp Peanut Butter

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

0.5 medium Carrot (shredded)

0.25 medium Red Bell Pepper (sliced)

1 stalk Green Onion (chopped)

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 Lime wedge

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes. Coat lightly with a bit of soy sauce and a sprinkle of cornstarch if desired for extra crispiness.

  • 2

    Cook rice noodles according to package instructions until tender. Drain and set aside.

  • 3

    In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, grated ginger, minced garlic, and a squeeze of lime juice until smooth.

  • 4

    Heat sesame oil in a non-stick skillet over medium-high heat. Add tofu cubes and sauté until all sides are golden and crispy.

  • 5

    Add shredded carrot, sliced red bell pepper, and green onion to the skillet and stir-fry for 1-2 minutes until slightly softened but still crisp.

  • 6

    Toss the cooked rice noodles with the peanut-ginger sauce and then gently fold in the sautéed tofu and vegetables.

  • 7

    Serve warm with an extra drizzle of lime juice and a sprinkle of green onions on top for garnish.

Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

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

Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Peanut-Ginger Rice Noodles with Crispy Tofu

Savor a dish that balances silky rice noodles with crispy tofu, all coated in a creamy peanut-ginger sauce bursting with a hint of tangy lime and freshness from vibrant vegetables. This meal brings a harmonious blend of textures and flavors, perfect for a nourishing dinner.

NUTRITION

571kcal
Protein
37.3g
Fat
24.3g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

2 oz Rice Noodles (dry)

1 tbsp Peanut Butter

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

0.5 medium Carrot (shredded)

0.25 medium Red Bell Pepper (sliced)

1 stalk Green Onion (chopped)

1 tbsp Rice Vinegar

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 Lime wedge

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes. Coat lightly with a bit of soy sauce and a sprinkle of cornstarch if desired for extra crispiness.

  • 2

    Cook rice noodles according to package instructions until tender. Drain and set aside.

  • 3

    In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, grated ginger, minced garlic, and a squeeze of lime juice until smooth.

  • 4

    Heat sesame oil in a non-stick skillet over medium-high heat. Add tofu cubes and sauté until all sides are golden and crispy.

  • 5

    Add shredded carrot, sliced red bell pepper, and green onion to the skillet and stir-fry for 1-2 minutes until slightly softened but still crisp.

  • 6

    Toss the cooked rice noodles with the peanut-ginger sauce and then gently fold in the sautéed tofu and vegetables.

  • 7

    Serve warm with an extra drizzle of lime juice and a sprinkle of green onions on top for garnish.