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 a delightful fusion of creamy, tangy, and spicy notes in this dish. Velvety peanut-ginger sauce envelopes silky rice noodles, crisp tofu, and hearty edamame, creating a beautiful medley of textures and vibrant flavors that awaken your taste buds.

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NUTRITION

554kcal
Protein
36.5g
Fat
25.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1 oz dry Rice Noodles (28g)

250g Extra Firm Tofu

1 tbsp Natural Peanut Butter (16g)

1/2 cup Shelled Edamame (75g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic (3g)

1 tbsp Low-sodium Soy Sauce (15ml)

1 tsp Rice Vinegar (5ml)

Juice of 1/2 Lime (~10ml)

Pinch of Red Chili Flakes

2 tbsp Green Onions, chopped (10g)

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PREPARATION

  • 1

    Press and drain the tofu, then cut it into bite-sized cubes.

  • 2

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

  • 3

    In a non-stick pan over medium-high heat, lightly pan-fry the tofu cubes until all sides are crispy and golden, then remove from the pan.

  • 4

    In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, grated ginger, minced garlic, and a pinch of red chili flakes. Add a splash of warm water if needed to achieve a smooth, drizzleable consistency.

  • 5

    In a large mixing bowl, combine the cooked noodles, crispy tofu, and shelled edamame. Drizzle over the peanut-ginger sauce and gently toss until everything is evenly coated.

  • 6

    Finish by sprinkling the chopped green onions over the top and serve immediately.

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 a delightful fusion of creamy, tangy, and spicy notes in this dish. Velvety peanut-ginger sauce envelopes silky rice noodles, crisp tofu, and hearty edamame, creating a beautiful medley of textures and vibrant flavors that awaken your taste buds.

NUTRITION

554kcal
Protein
36.5g
Fat
25.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

1 oz dry Rice Noodles (28g)

250g Extra Firm Tofu

1 tbsp Natural Peanut Butter (16g)

1/2 cup Shelled Edamame (75g)

1 tsp Fresh Ginger, grated (2g)

1 clove Garlic (3g)

1 tbsp Low-sodium Soy Sauce (15ml)

1 tsp Rice Vinegar (5ml)

Juice of 1/2 Lime (~10ml)

Pinch of Red Chili Flakes

2 tbsp Green Onions, chopped (10g)

PREPARATION

  • 1

    Press and drain the tofu, then cut it into bite-sized cubes.

  • 2

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

  • 3

    In a non-stick pan over medium-high heat, lightly pan-fry the tofu cubes until all sides are crispy and golden, then remove from the pan.

  • 4

    In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, grated ginger, minced garlic, and a pinch of red chili flakes. Add a splash of warm water if needed to achieve a smooth, drizzleable consistency.

  • 5

    In a large mixing bowl, combine the cooked noodles, crispy tofu, and shelled edamame. Drizzle over the peanut-ginger sauce and gently toss until everything is evenly coated.

  • 6

    Finish by sprinkling the chopped green onions over the top and serve immediately.