Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

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

Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

Enjoy a vibrant bowl featuring crispy tofu coated in a light cornstarch crisp and a mix of fresh spiralized zucchini and carrot noodles tossed with shelled edamame. Drizzled with a creamy, rich peanut sauce accented with a touch of soy and sesame, this bowl delivers dynamic textures and flavors for a wholesome meal.

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NUTRITION

587kcal
Protein
34.6g
Fat
34g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Shelled Edamame (~75g)

1 medium Zucchini

1 medium Carrot

2 tablespoons Natural Peanut Butter

1 tablespoon Cornstarch

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

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PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in cornstarch until evenly coated.

  • 3

    Heat sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and pan-fry until all sides are golden and crispy.

  • 4

    While the tofu cooks, spiralize the zucchini and peel or julienne the carrot into noodle-like strips. Set aside.

  • 5

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, and a splash of water to achieve a smooth, creamy consistency for the sauce.

  • 6

    Lightly toss the edamame with a bit of soy sauce if desired for extra flavor.

  • 7

    Combine the spiralized vegetables and edamame in a bowl. Top with the crispy tofu, then drizzle generously with the peanut sauce.

  • 8

    Garnish with extra cracked pepper or a sprinkle of sesame seeds if available, and serve immediately.

Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

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

Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Veggie Noodle Bowl with Peanut Sauce

Enjoy a vibrant bowl featuring crispy tofu coated in a light cornstarch crisp and a mix of fresh spiralized zucchini and carrot noodles tossed with shelled edamame. Drizzled with a creamy, rich peanut sauce accented with a touch of soy and sesame, this bowl delivers dynamic textures and flavors for a wholesome meal.

NUTRITION

587kcal
Protein
34.6g
Fat
34g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Shelled Edamame (~75g)

1 medium Zucchini

1 medium Carrot

2 tablespoons Natural Peanut Butter

1 tablespoon Cornstarch

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Rice Vinegar

PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in cornstarch until evenly coated.

  • 3

    Heat sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and pan-fry until all sides are golden and crispy.

  • 4

    While the tofu cooks, spiralize the zucchini and peel or julienne the carrot into noodle-like strips. Set aside.

  • 5

    In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, and a splash of water to achieve a smooth, creamy consistency for the sauce.

  • 6

    Lightly toss the edamame with a bit of soy sauce if desired for extra flavor.

  • 7

    Combine the spiralized vegetables and edamame in a bowl. Top with the crispy tofu, then drizzle generously with the peanut sauce.

  • 8

    Garnish with extra cracked pepper or a sprinkle of sesame seeds if available, and serve immediately.