YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
A vibrant bowl of Thai-inspired noodles tossed with crispy tofu, crunchy edamame, and crisp fresh vegetables, all enveloped in a rich, creamy peanut sauce that perfectly balances savory and tangy flavors.
INGREDIENTS
200 grams Extra Firm Tofu
50 grams Rice Noodles (dry)
1 tablespoon Peanut Butter
50 grams Shelled Edamame
50 grams Red Bell Pepper
50 grams Carrot
1 teaspoon Sesame Oil
PREPARATION
Press the tofu to remove excess water, then cut it into 1-inch cubes.
Heat the sesame oil in a non-stick pan over medium heat and fry the tofu cubes until they are golden and crispy on all sides. Remove and set aside.
Cook the rice noodles according to package instructions until al dente, drain, and rinse under cold water to stop cooking.
While the noodles are cooking, julienne the red bell pepper and carrot, and prepare the shelled edamame if not pre-cooked.
In a small bowl, whisk together the peanut butter with a tablespoon of warm water to create a smooth, creamy sauce. Adjust consistency as needed; you can add a splash of soy sauce or lime juice for extra tang if desired.
In a large mixing bowl, toss the cooked noodles with the crispy tofu, edamame, red bell pepper, and carrot. Drizzle the peanut sauce over the mixture and gently toss until everything is well coated.
Serve immediately, enjoying the combination of creamy, crunchy, and fresh flavors in every bite.