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 silky rice noodles tossed in a rich, creamy peanut-ginger sauce paired with crispy baked tofu and tender edamame. This dish offers a harmonious blend of tangy lime, aromatic ginger and garlic, and a hint of soy for an explosion of flavor in every bite.

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NUTRITION

588kcal
Protein
36.2g
Fat
23.6g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

50g Rice Noodles (dry)

100g Shelled Edamame

1 tbsp Peanut Butter

1 tbsp Fresh Ginger, grated

2 cloves Garlic, minced

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

Juice of 1 Lime

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PREPARATION

  • 1

    Preheat your oven to 400°F. Press the tofu for 10 minutes to remove excess moisture, then cut into cubes.

  • 2

    Place tofu cubes on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy.

  • 3

    Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

  • 4

    In a blender or small bowl, mix together peanut butter, grated ginger, minced garlic, low-sodium soy sauce, rice vinegar, and lime juice to form a smooth sauce. Add a small amount of warm water if needed for consistency.

  • 5

    In a large bowl, combine the cooked rice noodles and baked tofu with the shelled edamame. Pour the peanut-ginger sauce over the mixture and gently toss to fully coat.

  • 6

    Serve immediately, garnished with additional lime wedges or a sprinkle of 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 silky rice noodles tossed in a rich, creamy peanut-ginger sauce paired with crispy baked tofu and tender edamame. This dish offers a harmonious blend of tangy lime, aromatic ginger and garlic, and a hint of soy for an explosion of flavor in every bite.

NUTRITION

588kcal
Protein
36.2g
Fat
23.6g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

50g Rice Noodles (dry)

100g Shelled Edamame

1 tbsp Peanut Butter

1 tbsp Fresh Ginger, grated

2 cloves Garlic, minced

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

Juice of 1 Lime

PREPARATION

  • 1

    Preheat your oven to 400°F. Press the tofu for 10 minutes to remove excess moisture, then cut into cubes.

  • 2

    Place tofu cubes on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy.

  • 3

    Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

  • 4

    In a blender or small bowl, mix together peanut butter, grated ginger, minced garlic, low-sodium soy sauce, rice vinegar, and lime juice to form a smooth sauce. Add a small amount of warm water if needed for consistency.

  • 5

    In a large bowl, combine the cooked rice noodles and baked tofu with the shelled edamame. Pour the peanut-ginger sauce over the mixture and gently toss to fully coat.

  • 6

    Serve immediately, garnished with additional lime wedges or a sprinkle of fresh herbs if desired.