YOUR SOLIN GENERATED RECIPE
Tofu Pad Thai with Peanuts
Wok-seared tofu and brown rice noodles tossed in a tangy lime-tamari glaze, featuring a vibrant crunch from fresh bean sprouts and crushed peanuts.
INGREDIENTS
187.5 g Extra firm tofu
180 g Liquid egg whites
20 g Brown rice noodles
1 g Roasted peanuts
100 g Mung bean sprouts
30 g Green onions
15 ml Tamari
15 ml Fresh lime juice
2.5 g Maple syrup
2 g Red chili flakes
3 g Garlic
1 ml Avocado oil
PREPARATION
Place the brown rice noodles in a bowl of hot water and soak for 10 minutes until softened, then drain.
In a small bowl, whisk together the tamari, lime juice, maple syrup, and red chili flakes to create the sauce.
Heat avocado oil in a large skillet or wok over medium-high heat and sear the cubed tofu until golden on all sides.
Push the tofu to one side of the pan, pour in the liquid egg whites, and scramble until fully set.
Add the minced garlic, soaked noodles, and sauce to the pan, tossing constantly for 2 minutes until the noodles are coated and tender.
Fold in the mung bean sprouts and green onions, then remove from heat and garnish with crushed peanuts before serving.