Creamy Peanut Tofu Noodles with Fresh Vegetables

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

Creamy Peanut Tofu Noodles with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Tofu Noodles with Fresh Vegetables

Enjoy a vibrant fusion of flavors with creamy peanut sauce coating tender tofu, whole wheat noodles, and crisp, fresh vegetables. This dish boasts a harmonious blend of textures and a satisfying balance of savory and tangy notes, perfect for a nourishing meal any time of day.

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NUTRITION

605kcal
Protein
39.6g
Fat
21.1g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

56g Whole Wheat Noodles

1 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

0.5 cup Shelled Edamame

1 tbsp Peanut Butter

1 tsp Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Julienne the red bell pepper and carrot, and roughly chop the spinach. Set the vegetables aside.

  • 4

    In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and grated ginger to create the sauce. Add a splash of warm water if the mixture is too thick.

  • 5

    Heat a non-stick skillet over medium heat. Lightly sauté the tofu cubes until they turn golden on all sides, about 5-7 minutes.

  • 6

    Add the shelled edamame and mixed vegetables to the pan, and stir-fry for an additional 2-3 minutes until slightly tender but still crisp.

  • 7

    Toss the cooked noodles and tofu-vegetable mixture together in a large bowl. Drizzle the peanut sauce over, ensuring everything is evenly coated.

  • 8

    Serve immediately, garnishing with extra lime wedge if desired.

Creamy Peanut Tofu Noodles with Fresh Vegetables

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

Creamy Peanut Tofu Noodles with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Tofu Noodles with Fresh Vegetables

Enjoy a vibrant fusion of flavors with creamy peanut sauce coating tender tofu, whole wheat noodles, and crisp, fresh vegetables. This dish boasts a harmonious blend of textures and a satisfying balance of savory and tangy notes, perfect for a nourishing meal any time of day.

NUTRITION

605kcal
Protein
39.6g
Fat
21.1g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

56g Whole Wheat Noodles

1 medium Red Bell Pepper

1 small Carrot

1 cup Spinach

0.5 cup Shelled Edamame

1 tbsp Peanut Butter

1 tsp Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 3

    Julienne the red bell pepper and carrot, and roughly chop the spinach. Set the vegetables aside.

  • 4

    In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and grated ginger to create the sauce. Add a splash of warm water if the mixture is too thick.

  • 5

    Heat a non-stick skillet over medium heat. Lightly sauté the tofu cubes until they turn golden on all sides, about 5-7 minutes.

  • 6

    Add the shelled edamame and mixed vegetables to the pan, and stir-fry for an additional 2-3 minutes until slightly tender but still crisp.

  • 7

    Toss the cooked noodles and tofu-vegetable mixture together in a large bowl. Drizzle the peanut sauce over, ensuring everything is evenly coated.

  • 8

    Serve immediately, garnishing with extra lime wedge if desired.