YOUR SOLIN GENERATED RECIPE
Creamy Vegan Thai Peanut Noodles with Crispy Tofu
Indulge in a vibrant bowl of silky rice noodles tossed in a luscious Thai peanut sauce, paired with crispy tofu, crunchy vegetables, and a pop of edamame. This dish harmoniously blends tangy lime, aromatic garlic, and ginger to deliver a satisfying, nutrient-packed meal that's both comforting and energizing.
INGREDIENTS
200g Firm Tofu
40g Rice Noodles (dry)
1 tbsp Peanut Butter
1/3 cup Shelled Edamame (~50g)
1 cup Broccoli Florets
1/2 cup Julienned Carrots
1/2 medium Red Bell Pepper
2 cloves Fresh Garlic
1 tsp Fresh Ginger
1 tbsp Soy Sauce
1 tbsp Lime Juice
1 tsp Maple Syrup
3 tbsp Water
1 tsp Cooking Oil
PREPARATION
Press and drain the tofu, then cut into 1/2-inch cubes.
Cook the rice noodles according to package instructions until al dente, drain, and set aside.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, fresh grated garlic, ginger, water, and a dash of black pepper until smooth to form the creamy sauce.
Heat the cooking oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sauté until all sides are golden and slightly crispy, about 6-8 minutes.
In a large bowl, toss the cooked noodles with broccoli florets, julienned carrots, sliced red bell pepper, and shelled edamame.
Drizzle the peanut sauce over the noodle and vegetable mixture, and gently toss to combine.
Top the noodles with the crispy tofu and garnish with extra lime wedges or cilantro if desired. Serve warm.