Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

YOUR SOLIN GENERATED RECIPE

Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

Enjoy a vibrant bowl of silky Thai peanut noodles paired with crispy baked tofu, fresh mixed veggies, and a zesty, tangy sauce. Each bite delivers an enticing mix of textures and flavors, from the nutty creaminess of peanut butter to the brightness of lime and ginger, all wrapped in a comforting, wholesome dish.

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NUTRITION

579kcal
Protein
31.3g
Fat
24.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

50g Rice Noodles (dry)

1 tbsp Peanut Butter

40g Shelled Edamame

50g Red Bell Pepper

30g Carrot

30g Green Cabbage

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Lime Juice

1 tbsp Tamari

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press and drain the tofu, then cut it into bite-sized cubes. Preheat your oven to 400°F.

  • 2

    Toss the tofu cubes with a little tamari and a pinch of pepper, then spread them out on a baking sheet lined with parchment paper. Bake for 20-25 minutes until crispy, turning halfway through.

  • 3

    Meanwhile, cook the rice noodles according to the package directions. Drain and set aside.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, remaining tamari, grated garlic, grated ginger, and sesame oil to create a smooth, creamy sauce. If needed, add a splash of warm water for consistency.

  • 5

    In a large bowl, combine the cooked noodles, baked tofu, and chopped vegetables (sliced red bell pepper, shredded carrot, and shredded cabbage). Add the shelled edamame.

  • 6

    Pour the peanut sauce over the mixture and gently toss to coat all ingredients evenly.

  • 7

    Serve immediately, garnished with extra lime wedges or a sprinkle of chopped fresh herbs if desired.

Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

YOUR SOLIN GENERATED RECIPE

Silky Vegan Thai Peanut Noodles with Crispy Baked Tofu

Enjoy a vibrant bowl of silky Thai peanut noodles paired with crispy baked tofu, fresh mixed veggies, and a zesty, tangy sauce. Each bite delivers an enticing mix of textures and flavors, from the nutty creaminess of peanut butter to the brightness of lime and ginger, all wrapped in a comforting, wholesome dish.

NUTRITION

579kcal
Protein
31.3g
Fat
24.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

50g Rice Noodles (dry)

1 tbsp Peanut Butter

40g Shelled Edamame

50g Red Bell Pepper

30g Carrot

30g Green Cabbage

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Lime Juice

1 tbsp Tamari

1 tsp Sesame Oil

PREPARATION

  • 1

    Press and drain the tofu, then cut it into bite-sized cubes. Preheat your oven to 400°F.

  • 2

    Toss the tofu cubes with a little tamari and a pinch of pepper, then spread them out on a baking sheet lined with parchment paper. Bake for 20-25 minutes until crispy, turning halfway through.

  • 3

    Meanwhile, cook the rice noodles according to the package directions. Drain and set aside.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, remaining tamari, grated garlic, grated ginger, and sesame oil to create a smooth, creamy sauce. If needed, add a splash of warm water for consistency.

  • 5

    In a large bowl, combine the cooked noodles, baked tofu, and chopped vegetables (sliced red bell pepper, shredded carrot, and shredded cabbage). Add the shelled edamame.

  • 6

    Pour the peanut sauce over the mixture and gently toss to coat all ingredients evenly.

  • 7

    Serve immediately, garnished with extra lime wedges or a sprinkle of chopped fresh herbs if desired.