YOUR SOLIN GENERATED RECIPE
Creamy Vegan Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant bowl of creamy, tangy peanut noodles tossed with crispy tofu and a colorful mix of fresh vegetables, accented by aromatic garlic, ginger, and a hint of tangy lime. This dish marries silky textures with a satisfying crunch, delivering comfort and nutritional balance in every bite.
INGREDIENTS
200 grams Extra Firm Tofu
1 tablespoon Natural Unsweetened Peanut Butter
80 grams Rice Noodles
50 grams Shelled Edamame
100 grams Mixed Fresh Vegetables
1 clove Garlic
1 teaspoon Fresh Ginger
1 tablespoon Tamari
1 teaspoon Sesame Oil
1 tablespoon Fresh Lime Juice
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Preheat a non-stick skillet over medium-high heat. Toss the tofu cubes lightly with a bit of tamari and sesame oil, then pan-fry until all sides are golden and crispy. Remove tofu from the skillet and set aside.
In a small bowl, whisk together the peanut butter, tamari, lime juice, and a splash of warm water to create a creamy sauce. Adjust consistency by adding water gradually if needed.
Cook the rice noodles according to the package instructions, usually by soaking them in hot water until tender. Drain and set aside.
While the noodles are cooking, prepare the vegetables. Finely mince the garlic and grate the ginger. Roughly chop the mixed vegetables if needed.
In the same skillet used for the tofu, add a tiny drizzle of sesame oil, then sauté the garlic and ginger until fragrant, about 30 seconds. Add the mixed vegetables and edamame, stir-frying for 2-3 minutes to keep them crisp.
Combine the cooked noodles, sautéed vegetables, crispy tofu, and creamy peanut sauce in a large bowl. Toss gently to ensure everything is evenly coated.
Taste and adjust seasonings with additional tamari or lime juice if desired. Serve warm and enjoy your vibrant, protein-packed meal.