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

A vibrant, plant-powered dish featuring tender rice noodles tossed in a silky Thai peanut sauce, complemented by crispy tofu, crunchy vegetables, and a burst of citrus, delivering a balanced blend of exotic flavors and textures.

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NUTRITION

563kcal
Protein
32.3g
Fat
24.9g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Rice Noodles (approx. 37 g)

220 g Extra Firm Tofu

0.75 tbsp Creamy Peanut Butter (approx. 12 g)

1/2 cup Shredded Carrots (45 g)

1/2 cup Red Bell Pepper (75 g)

1/2 cup Shelled Edamame (75 g)

1 tsp Vegetable Oil (5 g)

2 Scallions

1 Garlic Clove

1 tsp Fresh Ginger

1 tbsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut into cubes. Toss the tofu with a light dusting of cornstarch.

  • 3

    Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes and pan-fry until all sides are golden and crispy. Remove from heat.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, minced garlic, grated ginger, and a splash of warm water to create a smooth, creamy sauce.

  • 5

    In a large mixing bowl, combine the cooked noodles, crispy tofu, shredded carrots, red bell pepper, and shelled edamame. Pour the peanut sauce over and toss gently to coat evenly.

  • 6

    Top the dish with sliced scallions and serve immediately. Optionally, garnish with extra lime wedges for an added burst of citrus.

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

A vibrant, plant-powered dish featuring tender rice noodles tossed in a silky Thai peanut sauce, complemented by crispy tofu, crunchy vegetables, and a burst of citrus, delivering a balanced blend of exotic flavors and textures.

NUTRITION

563kcal
Protein
32.3g
Fat
24.9g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Rice Noodles (approx. 37 g)

220 g Extra Firm Tofu

0.75 tbsp Creamy Peanut Butter (approx. 12 g)

1/2 cup Shredded Carrots (45 g)

1/2 cup Red Bell Pepper (75 g)

1/2 cup Shelled Edamame (75 g)

1 tsp Vegetable Oil (5 g)

2 Scallions

1 Garlic Clove

1 tsp Fresh Ginger

1 tbsp Lime Juice

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut into cubes. Toss the tofu with a light dusting of cornstarch.

  • 3

    Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes and pan-fry until all sides are golden and crispy. Remove from heat.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, minced garlic, grated ginger, and a splash of warm water to create a smooth, creamy sauce.

  • 5

    In a large mixing bowl, combine the cooked noodles, crispy tofu, shredded carrots, red bell pepper, and shelled edamame. Pour the peanut sauce over and toss gently to coat evenly.

  • 6

    Top the dish with sliced scallions and serve immediately. Optionally, garnish with extra lime wedges for an added burst of citrus.