Crispy Tofu and Vegetable Pad Thai with Rice Noodles

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

Crispy Tofu and Vegetable Pad Thai with Rice Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Pad Thai with Rice Noodles

Savor the vibrant flavors of this reimagined Pad Thai, featuring crispy, golden tofu paired with a medley of fresh vegetables and delicate rice noodles. Topped with a tangy sauce and a sprinkle of crushed peanuts, this dish creates a perfect balance of textures and a burst of flavor in every bite.

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NUTRITION

555kcal
Protein
33.6g
Fat
15.7g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

2 ounces Rice Noodles (dry)

1/2 cup Shelled Edamame

50 grams Red Bell Pepper

50 grams Carrot, julienned

50 grams Bean Sprouts

2 tablespoons Green Onions

1 teaspoon Tamarind Paste

1 teaspoon Low-Sodium Soy Sauce

1 teaspoon Lime Juice

1 clove Garlic, minced

1 teaspoon Crushed Peanuts

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into cubes.

  • 2

    Soak the rice noodles in warm water for about 15-20 minutes until softened. Drain well.

  • 3

    In a small bowl, whisk together tamarind paste, low-sodium soy sauce, lime juice, and minced garlic to form the sauce.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and lightly pan-fry until all sides are crisp and golden.

  • 5

    Add the red bell pepper, carrot, and bean sprouts to the pan and stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

  • 6

    Toss in the soaked rice noodles and shelled edamame. Drizzle the sauce over the mixture and gently stir-fry for another 2 minutes to ensure even coating.

  • 7

    Remove from heat and garnish with chopped green onions and a sprinkle of crushed peanuts before serving.

Crispy Tofu and Vegetable Pad Thai with Rice Noodles

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

Crispy Tofu and Vegetable Pad Thai with Rice Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Pad Thai with Rice Noodles

Savor the vibrant flavors of this reimagined Pad Thai, featuring crispy, golden tofu paired with a medley of fresh vegetables and delicate rice noodles. Topped with a tangy sauce and a sprinkle of crushed peanuts, this dish creates a perfect balance of textures and a burst of flavor in every bite.

NUTRITION

555kcal
Protein
33.6g
Fat
15.7g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

2 ounces Rice Noodles (dry)

1/2 cup Shelled Edamame

50 grams Red Bell Pepper

50 grams Carrot, julienned

50 grams Bean Sprouts

2 tablespoons Green Onions

1 teaspoon Tamarind Paste

1 teaspoon Low-Sodium Soy Sauce

1 teaspoon Lime Juice

1 clove Garlic, minced

1 teaspoon Crushed Peanuts

PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into cubes.

  • 2

    Soak the rice noodles in warm water for about 15-20 minutes until softened. Drain well.

  • 3

    In a small bowl, whisk together tamarind paste, low-sodium soy sauce, lime juice, and minced garlic to form the sauce.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and lightly pan-fry until all sides are crisp and golden.

  • 5

    Add the red bell pepper, carrot, and bean sprouts to the pan and stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

  • 6

    Toss in the soaked rice noodles and shelled edamame. Drizzle the sauce over the mixture and gently stir-fry for another 2 minutes to ensure even coating.

  • 7

    Remove from heat and garnish with chopped green onions and a sprinkle of crushed peanuts before serving.