Creamy Vegan Thai Peanut Noodles with Crispy Tofu

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

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

Enjoy a vibrant vegan twist on classic Thai noodles with crispy tofu, a silky peanut sauce, and a medley of fresh vegetables. This dish delivers a satisfying blend of textures and flavors—from the crunch of edamame and crisp bell pepper to the rich creaminess of peanut butter and coconut milk—with a tangy hint of lime, making each bite irresistible.

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NUTRITION

587kcal
Protein
35.3g
Fat
22.7g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

50g Rice Noodles (dry)

1 tbsp Peanut Butter

0.5 cup Shelled Edamame (80g)

30ml Light Coconut Milk

50g Carrot, shredded

50g Red Bell Pepper, sliced

1 clove Garlic, minced

1 tsp Ginger, grated

1 tsp Low-Sodium Soy Sauce

1 tsp Lime Juice

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PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into cubes.

  • 2

    Cook the rice noodles according to package instructions, drain and set aside.

  • 3

    In a non-stick skillet, sauté the tofu cubes over medium-high heat until all sides are golden and crispy.

  • 4

    In a small bowl, whisk together the peanut butter, light coconut milk, low-sodium soy sauce, lime juice, minced garlic, and grated ginger until smooth.

  • 5

    In a large bowl, combine the cooked rice noodles, crispy tofu, shelled edamame, shredded carrot, and sliced red bell pepper.

  • 6

    Pour the peanut sauce over the noodle mixture and toss gently to evenly coat all ingredients.

  • 7

    Serve immediately and enjoy the creamy, tangy flavors of your Thai-inspired vegan dish.

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

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

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

Enjoy a vibrant vegan twist on classic Thai noodles with crispy tofu, a silky peanut sauce, and a medley of fresh vegetables. This dish delivers a satisfying blend of textures and flavors—from the crunch of edamame and crisp bell pepper to the rich creaminess of peanut butter and coconut milk—with a tangy hint of lime, making each bite irresistible.

NUTRITION

587kcal
Protein
35.3g
Fat
22.7g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

50g Rice Noodles (dry)

1 tbsp Peanut Butter

0.5 cup Shelled Edamame (80g)

30ml Light Coconut Milk

50g Carrot, shredded

50g Red Bell Pepper, sliced

1 clove Garlic, minced

1 tsp Ginger, grated

1 tsp Low-Sodium Soy Sauce

1 tsp Lime Juice

PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into cubes.

  • 2

    Cook the rice noodles according to package instructions, drain and set aside.

  • 3

    In a non-stick skillet, sauté the tofu cubes over medium-high heat until all sides are golden and crispy.

  • 4

    In a small bowl, whisk together the peanut butter, light coconut milk, low-sodium soy sauce, lime juice, minced garlic, and grated ginger until smooth.

  • 5

    In a large bowl, combine the cooked rice noodles, crispy tofu, shelled edamame, shredded carrot, and sliced red bell pepper.

  • 6

    Pour the peanut sauce over the noodle mixture and toss gently to evenly coat all ingredients.

  • 7

    Serve immediately and enjoy the creamy, tangy flavors of your Thai-inspired vegan dish.