YOUR SOLIN GENERATED RECIPE
Creamy Vegan Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
A vibrant, fresh plate of chewy rice noodles tossed in a silky, tangy Thai peanut sauce with crispy tofu, edamame, and crisp vegetables. This dish offers a satisfying mix of textures and a burst of flavor that perfectly balances creaminess with zesty acidity, making it an indulgent yet clean meal for dinner.
INGREDIENTS
250g Firm Tofu
50g cooked Rice Noodles
1 tbsp Peanut Butter
1/4 cup Shelled Edamame
1 mix (approx. 110g) Mixed Fresh Vegetables
1 tbsp Chopped Peanuts
1 tbsp Lime Juice
1 tbsp Soy Sauce
1 tsp Maple Syrup
1 tsp Sriracha Sauce
PREPARATION
Press and cube the tofu. Lightly coat with a pinch of salt and a drizzle of oil, then pan-fry in a nonstick skillet until all sides are golden and crispy.
Meanwhile, cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, and sriracha until smooth, adding a splash of warm water if needed to thin the sauce.
In a large mixing bowl, combine the cooked noodles, crispy tofu, shelled edamame, and mixed fresh vegetables.
Pour the peanut sauce over the noodle mixture and toss gently until evenly coated.
Plate the noodles and garnish with chopped peanuts. Serve immediately for a refreshing, flavorful meal.