YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant bowl of Thai-inspired noodles featuring crispy tofu, fresh vegetables, and a luscious, creamy peanut sauce. This dish combines tangy lime, aromatic ginger and garlic, and a touch of sesame oil to create an exciting balance of flavors and textures that will satisfy your taste buds while fitting perfectly into a clean eating plan.
INGREDIENTS
2 ounces Whole Wheat Rice Noodles (approx. 56g)
200g Extra Firm Tofu
1 tablespoon Natural Peanut Butter
1 medium Carrot
1/2 unit Red Bell Pepper
1/2 cup shredded Cucumber
1 clove Garlic
1 teaspoon grated Fresh Ginger
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Sesame Oil
1 tablespoon Fresh Lime Juice
1 teaspoon Crushed Peanuts
PREPARATION
Cook the whole wheat rice noodles according to package instructions, then drain and set aside.
Press the tofu gently to remove excess moisture and cut it into bite-sized cubes.
Heat a non-stick pan over medium-high heat with a few drops of sesame oil. Add the tofu cubes and pan-fry until all sides are golden and crispy, about 6-8 minutes. Remove tofu from the pan and set aside.
In a small bowl, whisk together the peanut butter, low sodium soy sauce, fresh lime juice, minced garlic, grated ginger, and a splash of warm water to loosen the sauce until smooth and creamy.
Julienne the carrot, thinly slice the red bell pepper, and shred the cucumber. Combine all vegetables in a mixing bowl.
Add the cooked noodles to the vegetables along with the crispy tofu. Pour the peanut sauce over the mixture and toss gently to combine, ensuring all components are evenly coated.
Drizzle with the remaining sesame oil and sprinkle the crushed peanuts on top for added crunch.
Serve immediately and enjoy your Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables at room temperature or slightly chilled.