NUTRITION

SERVINGS

INGREDIENTS

150g Extra Firm Tofu

1.5 oz (42g) Rice Noodles (Dry)

1 tbsp Peanut Butter

0.5 cup Shelled Edamame

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

1 tbsp Unflavored Pea Protein Powder

1 tbsp Lime Juice

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Fresh Garlic

1 tsp Grated Fresh Ginger

0.5 tsp Red Pepper Flakes

PREPARATION

• 1

  Press and drain the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

• 2

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

• 3

  In a nonstick skillet, heat the sesame oil over medium heat. Add the tofu cubes and fry until all sides are golden and crispy.

• 4

  Add minced garlic, grated ginger, and red pepper flakes to the skillet, sautéing briefly until aromatic.

• 5

  In a bowl, whisk together peanut butter, lime juice, low sodium soy sauce, and pea protein powder with a splash of warm water to form a creamy sauce.

• 6

  Combine the cooked rice noodles, sautéed tofu, and the prepared sauce in a large mixing bowl.

• 7

  Toss in the shelled edamame, shredded carrots, and sliced red bell pepper. Mix gently until everything is well coated in the sauce.

• 8

  Taste and adjust seasoning if needed. Serve warm and enjoy your vibrant, protein-packed vegan meal.