YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Savor the balance of textures and flavors in this vibrant dish. Tender, baked crispy tofu mingles with silky rice noodles coated in a tangy, creamy Thai peanut sauce, and is tossed with crunchy fresh vegetables and edamame for an extra pop of protein. Perfectly harmonized to delight your palate while keeping your meal within your nutritional targets.
INGREDIENTS
200 grams Firm Tofu
50 grams Rice Noodles (dry)
1 tablespoon Peanut Butter
50 grams Shelled Edamame
50 grams Mixed Fresh Vegetables
1 teaspoon Lime Juice
1 teaspoon Soy Sauce
PREPARATION
Preheat your oven to 400°F.
Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into cubes.
Place tofu cubes on a parchment-lined baking sheet. Lightly spray with non-stick spray and season with a pinch of salt and pepper.
Bake the tofu for 20-25 minutes, turning halfway through, until edges are crisp.
Meanwhile, cook the rice noodles according to the package instructions, then drain and set aside.
In a small bowl, prepare the Thai peanut sauce by whisking together the peanut butter, lime juice, soy sauce, and a small splash of warm water to achieve a smooth, creamy consistency.
In a large mixing bowl, combine the cooked noodles, baked tofu, shelled edamame, and mixed fresh vegetables.
Pour the peanut sauce over the mixture and gently toss until everything is evenly coated.
Serve warm, enjoying the blend of creamy, tangy, and fresh flavors with every bite.