YOUR SOLIN GENERATED RECIPE
Creamy Vegan Peanut Noodles with Crispy Tofu and Fresh Vegetables
Savor a delightful mix of textures and flavors in this creamy vegan noodle bowl. Crispy tofu, tender rice noodles, and a colorful medley of fresh vegetables are tossed in a velvety peanut sauce accented with ginger, garlic, and a hint of lime. This dish brings a satisfying combination of protein and vibrant flavors, perfect for a revitalizing lunch or dinner.
INGREDIENTS
200g Firm Tofu
50g Rice Noodles
1 tbsp Peanut Butter
75g Shelled Edamame
1/2 medium Red Bell Pepper
1/2 medium Carrot
1 small Cucumber
1 tsp Sesame Oil
1 tsp Fresh Ginger
1 clove Garlic
1 tbsp Lime Juice
1 tbsp Soy Sauce
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Prepare the rice noodles according to package instructions, drain, and set aside.
In a non-stick skillet, heat half of the sesame oil over medium-high heat. Add the tofu cubes and crisp them up on all sides until golden and lightly crispy. Remove tofu and set aside.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, grated ginger, minced garlic, and the remaining sesame oil. If the sauce is too thick, add a splash of warm water to achieve a smooth, pourable consistency.
In a large mixing bowl, combine the cooked rice noodles, crispy tofu, shelled edamame, thinly sliced red bell pepper, shredded carrot, and thinly sliced cucumber.
Drizzle the peanut sauce over the mixture and toss gently until everything is evenly coated.
Taste and adjust seasoning if needed, then serve immediately. Enjoy this vibrant, protein-packed dish either warm or at room temperature.