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

Enjoy a vibrant bowl of rice noodles tossed in a silky peanut-ginger sauce paired with crispy tofu and edamame, accented with crunchy carrots and bell peppers. The dish strikes the perfect balance between savory, tangy, and slightly sweet flavors for a satisfying meal.

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NUTRITION

585kcal
Protein
33.7g
Fat
26.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

40g Dry Rice Noodles

80g Shelled Edamame

1 tbsp Natural Peanut Butter

1 tsp Extra Virgin Olive Oil

1/2 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Fresh Ginger, grated

1 Garlic clove, minced

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Cook the dry rice noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and add the tofu cubes. Sauté until all sides are golden and crispy. Remove tofu and set aside.

  • 4

    Blanch the shelled edamame in boiling water for 2-3 minutes, then drain.

  • 5

    Prepare the peanut-ginger sauce by whisking together the natural peanut butter, grated ginger, minced garlic, lime juice, and low-sodium soy sauce. If needed, add a splash of warm water to thin the sauce to a creamy consistency.

  • 6

    Slice the carrot (if not pre-sliced) and red bell pepper into thin matchsticks.

  • 7

    In a large bowl, combine the cooked rice noodles, crispy tofu, edamame, carrots, and red bell pepper.

  • 8

    Drizzle the peanut-ginger sauce over the mixture and gently toss until everything is well coated.

  • 9

    Serve immediately, garnished with extra lime wedges or fresh herbs 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

Enjoy a vibrant bowl of rice noodles tossed in a silky peanut-ginger sauce paired with crispy tofu and edamame, accented with crunchy carrots and bell peppers. The dish strikes the perfect balance between savory, tangy, and slightly sweet flavors for a satisfying meal.

NUTRITION

585kcal
Protein
33.7g
Fat
26.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

40g Dry Rice Noodles

80g Shelled Edamame

1 tbsp Natural Peanut Butter

1 tsp Extra Virgin Olive Oil

1/2 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Fresh Ginger, grated

1 Garlic clove, minced

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Cook the dry rice noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat and add the tofu cubes. Sauté until all sides are golden and crispy. Remove tofu and set aside.

  • 4

    Blanch the shelled edamame in boiling water for 2-3 minutes, then drain.

  • 5

    Prepare the peanut-ginger sauce by whisking together the natural peanut butter, grated ginger, minced garlic, lime juice, and low-sodium soy sauce. If needed, add a splash of warm water to thin the sauce to a creamy consistency.

  • 6

    Slice the carrot (if not pre-sliced) and red bell pepper into thin matchsticks.

  • 7

    In a large bowl, combine the cooked rice noodles, crispy tofu, edamame, carrots, and red bell pepper.

  • 8

    Drizzle the peanut-ginger sauce over the mixture and gently toss until everything is well coated.

  • 9

    Serve immediately, garnished with extra lime wedges or fresh herbs if desired.