YOUR SOLIN GENERATED RECIPE
Silky Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant bowl of silky rice noodles tossed with a luscious Thai peanut sauce, crispy tofu cubes, and a medley of fresh vegetables. This dish beautifully balances textures and flavors—from the crunch of the vegetables to the creaminess of the sauce—making every bite a satisfying culinary experience.
INGREDIENTS
200g Extra Firm Tofu
40g White Rice Noodles (dry)
2 tbsp Peanut Butter
50g Edamame
1/2 medium Red Bell Pepper
1 medium Carrot
1/2 medium Cucumber
1 tsp Soy Sauce
1 tbsp Lime Juice
1 tsp Fresh Ginger (grated)
1 clove Garlic (minced)
1 tbsp Cornstarch
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and gently toss with cornstarch.
In a nonstick skillet, add a light spray of oil and pan-fry the tofu cubes over medium-high heat until all sides are golden and crispy. Remove and set aside.
Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, grated ginger, minced garlic, and a splash of water to create a smooth, silky Thai peanut sauce.
Prepare the vegetables by slicing the red bell pepper into thin strips, julienning the carrot, and slicing the cucumber. Set aside the edamame if not already shelled.
In a large mixing bowl, combine the cooked noodles, crispy tofu, edamame, and fresh vegetables. Pour the peanut sauce over the mixture and toss gently until everything is well coated.
Serve immediately, garnishing with additional lime juice or fresh herbs if desired.