Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

Enjoy this vibrant, plant-powered Pad Thai featuring crispy cubes of extra-firm tofu tossed with rice noodles and a colorful medley of bean sprouts, red bell pepper, and edamame, all coated in a tangy peanut sauce with a hint of lime, garlic, and ginger.

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NUTRITION

597kcal
Protein
34.7g
Fat
22.5g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

2 ounces Rice Noodles

1 tablespoon Peanut Butter

1 tablespoon Low-Sodium Soy Sauce

0.5 cup Bean Sprouts

0.5 medium Red Bell Pepper

0.25 cup Shelled Edamame

1 tablespoon Lime Juice

1 clove Garlic, minced

0.5 teaspoon Fresh Ginger, minced

1 teaspoon Cornstarch

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PREPARATION

  • 1

    Press and drain the tofu. Cut into cubes and toss gently with cornstarch.

  • 2

    In a non-stick skillet, lightly spray with cooking oil and pan-fry the tofu cubes over medium-high heat until all sides are golden and crispy. Remove and set aside.

  • 3

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

  • 4

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, lime juice, minced garlic, and ginger. If needed, add a splash of water to achieve a smooth, pourable consistency. Add a pinch of chili flakes if you like extra heat.

  • 5

    In a large pan or wok, combine the cooked noodles with the crispy tofu, bean sprouts, red bell pepper slices, and shelled edamame. Drizzle over the tangy peanut sauce and gently toss to coat all the ingredients evenly.

  • 6

    Heat the mixture briefly over medium heat just to warm through, ensuring the vegetables remain crisp.

  • 7

    Plate the Pad Thai and serve immediately, enjoying the fresh and vibrant flavors.

Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Fresh Vegetable Pad Thai with Tangy Peanut Sauce

Enjoy this vibrant, plant-powered Pad Thai featuring crispy cubes of extra-firm tofu tossed with rice noodles and a colorful medley of bean sprouts, red bell pepper, and edamame, all coated in a tangy peanut sauce with a hint of lime, garlic, and ginger.

NUTRITION

597kcal
Protein
34.7g
Fat
22.5g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

2 ounces Rice Noodles

1 tablespoon Peanut Butter

1 tablespoon Low-Sodium Soy Sauce

0.5 cup Bean Sprouts

0.5 medium Red Bell Pepper

0.25 cup Shelled Edamame

1 tablespoon Lime Juice

1 clove Garlic, minced

0.5 teaspoon Fresh Ginger, minced

1 teaspoon Cornstarch

PREPARATION

  • 1

    Press and drain the tofu. Cut into cubes and toss gently with cornstarch.

  • 2

    In a non-stick skillet, lightly spray with cooking oil and pan-fry the tofu cubes over medium-high heat until all sides are golden and crispy. Remove and set aside.

  • 3

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

  • 4

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, lime juice, minced garlic, and ginger. If needed, add a splash of water to achieve a smooth, pourable consistency. Add a pinch of chili flakes if you like extra heat.

  • 5

    In a large pan or wok, combine the cooked noodles with the crispy tofu, bean sprouts, red bell pepper slices, and shelled edamame. Drizzle over the tangy peanut sauce and gently toss to coat all the ingredients evenly.

  • 6

    Heat the mixture briefly over medium heat just to warm through, ensuring the vegetables remain crisp.

  • 7

    Plate the Pad Thai and serve immediately, enjoying the fresh and vibrant flavors.