YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant bowl of rice noodles tossed in a silky Thai peanut sauce, featuring crispy tofu, fresh edamame, and crisp vegetables. This dish brings bold flavors with tangy lime and savory tamari, creating a satisfying balance of textures and tastes perfect for a clean, energizing meal.
INGREDIENTS
250g Firm Tofu
50g Dry Rice Noodles
1 tbsp Smooth Peanut Butter
50g Shelled Edamame
50g Red Bell Pepper
50g Carrot
50g Cucumber
1 tbsp Lime Juice
1 tsp Tamari
1 tsp Cornstarch
PREPARATION
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu with 1 tsp cornstarch to lightly coat.
Heat a non-stick skillet over medium heat and cook the tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
Cook the rice noodles according to package directions until al dente, then drain and rinse with cool water.
In a small bowl, whisk together 1 tbsp peanut butter, 1 tbsp lime juice, and 1 tsp tamari. If needed, thin with a splash of warm water until a creamy sauce forms.
Thinly slice the red bell pepper, carrot, and cucumber. If desired, mix them with the shelled edamame for added crunch and protein.
In a large bowl, combine the cooked noodles, crispy tofu, mixed vegetables, and edamame. Drizzle the peanut sauce over the top and toss gently to coat everything evenly.
Serve immediately, garnished with extra lime wedges or chopped fresh herbs if desired.