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, satisfying dish featuring crispy tofu tossed with tender rice noodles, edamame, and fresh vegetables all drizzled with a creamy peanut-ginger sauce. The combination of tangy lime, zesty ginger, and the rich nutty flavor of peanut butter makes each bite both refreshing and indulgent.

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NUTRITION

595kcal
Protein
34.7g
Fat
25.1g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

75g Rice Noodles (cooked)

0.75 tbsp Natural Peanut Butter

50g Shelled Edamame

50g Shredded Carrot

30g Baby Spinach

1 tsp Minced Fresh Ginger

1 Garlic Clove, minced

1 tsp Low Sodium Soy Sauce

1 tsp Lime Juice

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes and lightly season with a pinch of salt if desired.

  • 2

    Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

  • 3

    In a bowl, whisk together the natural peanut butter, low sodium soy sauce, lime juice, minced ginger, and garlic. If the sauce is too thick, add a splash of water to achieve a smooth, creamy consistency.

  • 4

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

  • 5

    In the same skillet, briefly stir-fry the shelled edamame, shredded carrots, and baby spinach for 1-2 minutes until just tender.

  • 6

    Combine the cooked rice noodles and crispy tofu with the vegetables in the skillet. Pour the creamy peanut-ginger sauce over the mixture and toss gently to coat evenly.

  • 7

    Serve immediately, garnished with an extra squeeze of lime 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, satisfying dish featuring crispy tofu tossed with tender rice noodles, edamame, and fresh vegetables all drizzled with a creamy peanut-ginger sauce. The combination of tangy lime, zesty ginger, and the rich nutty flavor of peanut butter makes each bite both refreshing and indulgent.

NUTRITION

595kcal
Protein
34.7g
Fat
25.1g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

75g Rice Noodles (cooked)

0.75 tbsp Natural Peanut Butter

50g Shelled Edamame

50g Shredded Carrot

30g Baby Spinach

1 tsp Minced Fresh Ginger

1 Garlic Clove, minced

1 tsp Low Sodium Soy Sauce

1 tsp Lime Juice

1 tsp Sesame Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes and lightly season with a pinch of salt if desired.

  • 2

    Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

  • 3

    In a bowl, whisk together the natural peanut butter, low sodium soy sauce, lime juice, minced ginger, and garlic. If the sauce is too thick, add a splash of water to achieve a smooth, creamy consistency.

  • 4

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

  • 5

    In the same skillet, briefly stir-fry the shelled edamame, shredded carrots, and baby spinach for 1-2 minutes until just tender.

  • 6

    Combine the cooked rice noodles and crispy tofu with the vegetables in the skillet. Pour the creamy peanut-ginger sauce over the mixture and toss gently to coat evenly.

  • 7

    Serve immediately, garnished with an extra squeeze of lime if desired.