YOUR SOLIN GENERATED RECIPE
Creamy Thai Peanut Noodles with Crispy Tofu and Fresh Vegetables
Enjoy a vibrant fusion of textures and flavors in this Creamy Thai Peanut Noodles dish. Crispy tofu pairs beautifully with tender rice noodles and a medley of fresh vegetables, all tossed in a rich, tangy, and nutty peanut sauce accented with ginger and garlic. The dish offers a balanced harmony of savory and refreshing notes, making it a satisfying meal perfect for a wholesome dinner.
INGREDIENTS
220 grams Extra Firm Tofu
0.75 cup Rice Noodles, Cooked
0.33 cup Shelled Edamame
1 tablespoon Natural Peanut Butter
1 cup Mixed Vegetables (Bell Pepper, Carrot, Cucumber)
1 clove Garlic
1 teaspoon Fresh Ginger
2 teaspoons Low Sodium Soy Sauce
1 tablespoon Lime Juice
PREPARATION
Press the tofu to remove excess water and cut into 1/2-inch cubes. Toss the tofu with a pinch of salt and a little soy sauce, then pan-fry in a non-stick skillet with a tiny drizzle of oil until golden and crispy on all sides.
Cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the natural peanut butter, lime juice, minced garlic, grated ginger, and soy sauce. Add a splash of warm water to achieve a smooth, pourable consistency.
Lightly steam or toss the mixed vegetables to retain their crunch but soften slightly.
In a large bowl, combine the cooked noodles, crispy tofu, shelled edamame, and vegetables. Drizzle the peanut sauce over the mixture and toss gently until everything is evenly coated.
Serve immediately, garnished with extra lime wedges if desired.