Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

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

Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

A vibrant, nutrient-packed bowl featuring crispy tofu, whole wheat noodles tossed in a silky, creamy peanut sauce, and an array of fresh shredded vegetables for added crunch and color.

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NUTRITION

560kcal
Protein
32.6g
Fat
24.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

2 ounce (dry) Whole Wheat Noodles

2 tbsp Natural Peanut Butter

50 grams Carrot

50 grams Red Bell Pepper

20 grams Scallions

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Low-Sodium Soy Sauce

1 tsp Lime Juice

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 2

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, lime juice, minced garlic, and grated ginger to create a smooth, creamy sauce. If the sauce is too thick, add a splash of warm water to reach desired consistency.

  • 4

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and sauté until all sides are golden and slightly crispy.

  • 5

    While the tofu crisps up, use a grater or julienne peeler to shred the carrot and red bell pepper, and finely slice the scallions.

  • 6

    Combine the cooked noodles, crispy tofu, and shredded vegetables in a large bowl. Drizzle the peanut sauce over the top and gently toss to evenly coat all ingredients.

  • 7

    Serve immediately, garnished with additional scallions if desired, and enjoy the bold flavors and contrasting textures.

Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

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

Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Noodles with Crispy Tofu and Fresh Shredded Vegetables

A vibrant, nutrient-packed bowl featuring crispy tofu, whole wheat noodles tossed in a silky, creamy peanut sauce, and an array of fresh shredded vegetables for added crunch and color.

NUTRITION

560kcal
Protein
32.6g
Fat
24.8g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

2 ounce (dry) Whole Wheat Noodles

2 tbsp Natural Peanut Butter

50 grams Carrot

50 grams Red Bell Pepper

20 grams Scallions

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Low-Sodium Soy Sauce

1 tsp Lime Juice

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 2

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 3

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, lime juice, minced garlic, and grated ginger to create a smooth, creamy sauce. If the sauce is too thick, add a splash of warm water to reach desired consistency.

  • 4

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and sauté until all sides are golden and slightly crispy.

  • 5

    While the tofu crisps up, use a grater or julienne peeler to shred the carrot and red bell pepper, and finely slice the scallions.

  • 6

    Combine the cooked noodles, crispy tofu, and shredded vegetables in a large bowl. Drizzle the peanut sauce over the top and gently toss to evenly coat all ingredients.

  • 7

    Serve immediately, garnished with additional scallions if desired, and enjoy the bold flavors and contrasting textures.