YOUR SOLIN GENERATED RECIPE
Creamy Vegan Thai Peanut Noodles with Crispy Tofu and Fresh Veggies
Enjoy a vibrant bowl of Thai-inspired noodles featuring crispy tofu, tender rice noodles, and a rainbow of fresh veggies, all tossed in a silky, tangy peanut sauce with hints of garlic and ginger. This dish delivers an exciting mix of textures and flavors perfect for a satisfying meal any time of day.
INGREDIENTS
250g Firm Tofu
100g Rice Noodles, cooked
0.5 cup Shelled Edamame
1 tbsp Peanut Butter
1 medium Red Bell Pepper
1 medium Carrot
0.25 bunch Green Onions
2 cloves Garlic
1 tsp Ginger
1 tbsp Soy Sauce
1 tbsp Lime Juice
PREPARATION
Press the tofu to remove excess moisture and then cut it into 1-inch cubes. Pat dry for extra crispiness.
Preheat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Sauté the tofu cubes until all sides are golden and crispy. Remove and set aside.
Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, and grated ginger to form a creamy sauce. If needed, add a splash of warm water to smooth the consistency.
Julienne or thinly slice the red bell pepper and carrot. Chop the green onions.
In a large bowl, combine the cooked noodles, crispy tofu, shelled edamame, red bell pepper, carrot, and green onions. Toss gently with the peanut sauce until evenly coated.
Taste and adjust seasonings as needed, adding extra soy sauce or lime juice if desired. Serve immediately and enjoy the mix of textures and bold flavors.