YOUR SOLIN GENERATED RECIPE
Crispy Tofu Zucchini Noodle Pad Thai
Enjoy a fresh twist on traditional Pad Thai with crispy tofu and vibrant zucchini noodles, elevated by a tangy and slightly sweet homemade sauce. This dish combines crunchy vegetables with protein-packed tofu and edamame, all lightly sautéed in olive oil, resulting in a harmonious balance of flavors and textures perfect for a nutritious meal.
INGREDIENTS
250 grams Firm Tofu
75 grams Shelled Edamame (~1/2 cup)
200 grams Zucchini Noodles (from about 2 medium zucchinis)
100 grams Red Bell Pepper (1 small)
50 grams Carrot (1 small)
20 grams Green Onion (2 stems)
4 grams Crushed Peanuts (1 teaspoon)
0.5 tablespoon Olive Oil
2 cloves Garlic, minced
1 tablespoon Lime Juice
1 tablespoon Soy Sauce
1 teaspoon Maple Syrup
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
In a small bowl, whisk together lime juice, soy sauce, maple syrup, and minced garlic to create the Pad Thai sauce.
Heat the olive oil in a large non-stick skillet over medium heat. Add the tofu cubes and stir-fry until golden and crispy on all sides.
Add the shelled edamame and continue to sauté for another 2 minutes.
Toss in the red bell pepper, carrot, and green onions, stirring gently to combine.
Add the zucchini noodles and pour the Pad Thai sauce over the mixture. Continue to cook for 2-3 minutes until the noodles are tender but still retain some crunch.
Finish by sprinkling crushed peanuts on top before serving.