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 the vibrant fusion of silky rice noodles tossed in a luxuriously creamy peanut-ginger sauce, complemented by crispy, golden tofu and a burst of edamame and fresh aromatics. This dish offers a satisfying balance of flavors and textures—from crunchy tofu to the smooth richness of peanut butter enhanced with a zing of ginger and lime.

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NUTRITION

625kcal
Protein
41.8g
Fat
28.1g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (56g dried)

250g Extra Firm Tofu

50g Shelled Edamame

1 Tbsp Natural Peanut Butter

1 tsp Sesame Oil

1 Tbsp Rice Vinegar

1 Tbsp Low Sodium Soy Sauce

1 Tbsp Fresh Ginger, grated

1 Garlic clove, minced

1 Tbsp Fresh Lime Juice

0.5 tsp Red Pepper Flakes

2 Tbsp Chopped Scallions (optional)

1 tsp Chopped Peanuts (optional)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a non-stick skillet, heat the sesame oil over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add the minced garlic and grated ginger, and sauté for about 30 seconds until aromatic.

  • 5

    Stir in the peanut butter, low sodium soy sauce, rice vinegar, and fresh lime juice. If needed, add a splash of water to create a smooth, creamy sauce.

  • 6

    Add the cooked rice noodles and edamame to the skillet. Toss gently to coat the noodles in the sauce.

  • 7

    Fold in the crispy tofu and sprinkle red pepper flakes. Adjust seasoning with salt and pepper if necessary.

  • 8

    Plate the dish and garnish with chopped scallions and peanuts, if using. Serve warm.

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 the vibrant fusion of silky rice noodles tossed in a luxuriously creamy peanut-ginger sauce, complemented by crispy, golden tofu and a burst of edamame and fresh aromatics. This dish offers a satisfying balance of flavors and textures—from crunchy tofu to the smooth richness of peanut butter enhanced with a zing of ginger and lime.

NUTRITION

625kcal
Protein
41.8g
Fat
28.1g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Rice Noodles (56g dried)

250g Extra Firm Tofu

50g Shelled Edamame

1 Tbsp Natural Peanut Butter

1 tsp Sesame Oil

1 Tbsp Rice Vinegar

1 Tbsp Low Sodium Soy Sauce

1 Tbsp Fresh Ginger, grated

1 Garlic clove, minced

1 Tbsp Fresh Lime Juice

0.5 tsp Red Pepper Flakes

2 Tbsp Chopped Scallions (optional)

1 tsp Chopped Peanuts (optional)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a non-stick skillet, heat the sesame oil over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides. Remove tofu from the skillet and set aside.

  • 4

    In the same skillet, add the minced garlic and grated ginger, and sauté for about 30 seconds until aromatic.

  • 5

    Stir in the peanut butter, low sodium soy sauce, rice vinegar, and fresh lime juice. If needed, add a splash of water to create a smooth, creamy sauce.

  • 6

    Add the cooked rice noodles and edamame to the skillet. Toss gently to coat the noodles in the sauce.

  • 7

    Fold in the crispy tofu and sprinkle red pepper flakes. Adjust seasoning with salt and pepper if necessary.

  • 8

    Plate the dish and garnish with chopped scallions and peanuts, if using. Serve warm.