YOUR SOLIN GENERATED RECIPE
Creamy Vegan Peanut Noodles with Crunchy Veggies
Enjoy a refreshing twist on classic peanut noodles with a creamy, rich sauce that clings to delicate rice noodles, hearty cubes of extra firm tofu, and crisp, colorful veggies. This vibrant dish brings together satisfying textures and flavors that balance the nutty depth of peanut butter with the brightness of fresh vegetables, making it a nourishing and energizing meal.
INGREDIENTS
40g Rice Noodles
160g Extra Firm Tofu
2/3 cup Shelled Edamame (~100g)
1.5 tbsp Natural Peanut Butter
1 serving Mixed Crunchy Veggies (approx. 100g)
1 tbsp Fresh Lime Juice
1 tbsp Tamari or Soy Sauce
1 tsp Grated Ginger
1 clove Minced Garlic
PREPARATION
Prepare the rice noodles according to package instructions by soaking or boiling until just tender, then drain and set aside.
Press the tofu to remove excess water and cut into bite-sized cubes.
In a small bowl, whisk together the natural peanut butter, fresh lime juice, tamari or soy sauce, grated ginger, and minced garlic. If needed, add a splash of warm water to reach a creamy consistency.
In a large pan over medium heat, lightly sauté the tofu cubes until they are golden on all sides. Remove and set aside.
Briefly stir-fry the shelled edamame and mixed crunchy veggies in the same pan for 2-3 minutes to maintain their crunch while warming them through.
Add the noodles and tofu back to the pan, and drizzle the peanut sauce over the mixture. Toss gently to ensure even coating.
Heat for another 1-2 minutes until everything is well combined and warmed. Taste and adjust seasoning if necessary.
Plate the noodles, garnish with additional lime zest or a sprinkle of fresh herbs if desired, and serve immediately.