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

A vibrant and savory dish featuring tender rice noodles tossed in a creamy peanut-ginger sauce, paired with crispy tofu and lightly steamed edamame for an extra protein boost. Every bite is an exciting mix of textures and flavors that is both satisfying and nourishing.

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NUTRITION

616kcal
Protein
32.2g
Fat
25g
Carbs
64.0g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (approx. 56g)

150g Extra-Firm Tofu

1 Tbsp Peanut Butter (16g)

1/2 cup Shelled Edamame (approx. 75g)

1 tsp Fresh Ginger, minced

1 Garlic Clove, minced

1 Tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 Tbsp Lime Juice

1 tsp Cornstarch

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. Lightly toss the tofu cubes with cornstarch to coat evenly.

  • 2

    Bring a pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet, heat sesame oil over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Mix in the peanut butter, low-sodium soy sauce, and lime juice. Stir well to create a smooth, creamy sauce; if the sauce is too thick, add a splash of water.

  • 6

    Add the cooked rice noodles and edamame to the skillet, tossing well to coat evenly with the sauce.

  • 7

    Gently fold in the crispy tofu, ensuring everything is well mixed and heated through.

  • 8

    Plate the dish and serve immediately. Garnish with extra lime wedges or chopped green onions if desired.

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

A vibrant and savory dish featuring tender rice noodles tossed in a creamy peanut-ginger sauce, paired with crispy tofu and lightly steamed edamame for an extra protein boost. Every bite is an exciting mix of textures and flavors that is both satisfying and nourishing.

NUTRITION

616kcal
Protein
32.2g
Fat
25g
Carbs
64.0g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (approx. 56g)

150g Extra-Firm Tofu

1 Tbsp Peanut Butter (16g)

1/2 cup Shelled Edamame (approx. 75g)

1 tsp Fresh Ginger, minced

1 Garlic Clove, minced

1 Tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 Tbsp Lime Juice

1 tsp Cornstarch

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. Lightly toss the tofu cubes with cornstarch to coat evenly.

  • 2

    Bring a pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a non-stick skillet, heat sesame oil over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Mix in the peanut butter, low-sodium soy sauce, and lime juice. Stir well to create a smooth, creamy sauce; if the sauce is too thick, add a splash of water.

  • 6

    Add the cooked rice noodles and edamame to the skillet, tossing well to coat evenly with the sauce.

  • 7

    Gently fold in the crispy tofu, ensuring everything is well mixed and heated through.

  • 8

    Plate the dish and serve immediately. Garnish with extra lime wedges or chopped green onions if desired.