YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant bowl of Creamy Thai Peanut Noodles featuring crispy tofu nestled with a medley of crunchy vegetables, all dressed in a luxuriously smooth and tangy peanut sauce. This dish balances nutty creaminess with the zest of fresh lime and ginger, creating an exciting fusion of textures and flavors.
INGREDIENTS
200 grams Firm Tofu
50 grams Whole Wheat Noodles
2 tablespoons Peanut Butter
1 tablespoon Reduced-Sodium Soy Sauce
1 tablespoon Fresh Lime Juice
1 teaspoon Fresh Ginger, Grated
1 clove Garlic, Minced
1/2 cup Sliced Red Bell Pepper
1/2 cup Shredded Carrot
1/2 cup Shredded Purple Cabbage
2 tablespoons Chopped Scallions
1 teaspoon Sesame Oil
PREPARATION
Press the tofu to remove excess water, then cut into cubes. In a non-stick skillet, heat the sesame oil over medium-high heat and lightly pan-fry the tofu until golden and crispy on all sides.
Meanwhile, cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together peanut butter, reduced-sodium soy sauce, lime juice, grated ginger, and minced garlic to create the creamy sauce. If the sauce is too thick, add a splash of warm water to achieve the desired consistency.
In a large mixing bowl, combine the cooked noodles, crispy tofu cubes, red bell pepper, shredded carrot, shredded cabbage, and chopped scallions.
Pour the peanut sauce over the mixture and toss gently to ensure everything is evenly coated.
Taste and adjust seasoning as needed, adding extra lime or soy sauce if desired.
Serve immediately, garnished with additional scallions or a sprinkle of crushed peanuts if preferred.