YOUR SOLIN GENERATED RECIPE
Creamy Vegan Thai Peanut Noodles with Crispy Tofu and Fresh Greens
Enjoy a vibrant bowl of creamy Thai peanut noodles paired with crispy tofu and a medley of fresh greens. This dish harmoniously blends tangy lime, aromatic ginger, and savory garlic with a smooth peanut sauce, offering a satisfying mix of textures and flavors for a delightful meal.
INGREDIENTS
200g Extra-Firm Tofu
40g Rice Noodles (dry)
1 tbsp Natural Unsweetened Peanut Butter
0.5 cup Shelled Edamame
1 tsp Sesame Oil
0.5 medium Red Bell Pepper, sliced
0.25 medium Cucumber, sliced
1 cup Fresh Spinach
0.25 medium Carrot, shredded
1 tbsp Lime Juice
1 tsp Low-Sodium Soy Sauce
1 clove Garlic, minced
1 tsp Fresh Ginger, grated
PREPARATION
Press the tofu gently to remove excess moisture and cut into 1/2-inch cubes.
Cook the rice noodles according to package instructions; drain and set aside.
In a small bowl, whisk together peanut butter, lime juice, soy sauce, minced garlic, grated ginger, and a splash of warm water to create a smooth sauce.
Heat sesame oil in a non-stick pan over medium-high heat. Add tofu cubes and cook until all sides turn golden and crispy, about 6-8 minutes. Remove tofu and set aside.
In the same pan, quickly stir-fry sliced red bell pepper, cucumber, shredded carrot, and spinach for 2 minutes, keeping the veggies crisp.
Add the cooked rice noodles and edamame to the vegetables, then pour the peanut sauce over the mixture. Toss gently to combine all ingredients evenly.
Finally, fold in the crispy tofu, adjust seasoning if needed, and serve immediately.