YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Experience a vibrant fusion of flavors and textures with our Creamy Thai Peanut Noodles. Crispy tofu, light rice noodles, and a medley of fresh vegetables are enveloped in a rich, tangy peanut sauce with Thai-inspired accents. This dish is a balanced, satisfying meal that delights the palate while supporting your nutritional goals.
INGREDIENTS
250g Extra Firm Tofu
30g Dry Rice Noodles
1 tbsp Peanut Butter
50g Red Bell Pepper
50g Carrot
50g Sugar Snap Peas
50g Shelled Edamame
1 tsp Sesame Oil
1 tbsp Lime Juice
1 tsp Soy Sauce
1 clove Garlic, minced
1 tsp Fresh Ginger, grated
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Cook the rice noodles according to package instructions until just tender, drain, and set aside.
In a non-stick pan, lightly sauté the tofu cubes with a dash of sesame oil until they become golden and crispy on all sides. Remove and set aside.
In the same pan, add the minced garlic and grated ginger. Sauté briefly until fragrant, then add the sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
In a small bowl, whisk together the peanut butter, lime juice, soy sauce, and a splash of warm water to create a smooth, creamy sauce.
Add the cooked rice noodles and edamame to the vegetables, then gently toss in the crispy tofu.
Pour the peanut sauce over the mixture and toss to ensure the noodles, tofu, and vegetables are evenly coated.
Finish with a drizzle of sesame oil and adjust seasoning as needed. Serve warm and enjoy your balanced, flavorful meal.