Vegan Thai Peanut Tofu with Noodles - Vegan
Vegan Thai Peanut Tofu with Noodles combines the rich, savory flavors of Thai cuisine into a wholesome, plant-based meal. Golden, crispy tofu meets tender rice noodles, fresh julienned carrots, and sweet red bell peppers, all tossed in a creamy, tangy peanut sauce that’s both irresistible and nutritious.
Ingrédients
- 14 oz tofu, extra firm, cubed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 8 oz rice noodles
- 1 cup carrots, julienned
- 1 cup red bell pepper, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup crushed peanuts
- 2 tablespoons lime juice
Instructions
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a bowl, toss the tofu cubes with 1 tablespoon soy sauce, sesame oil, garlic powder, and ground ginger until well coated.
- Spread tofu on the baking sheet and bake for 25-30 minutes, until golden and crispy, turning halfway through.
- Cook the rice noodles according to package instructions, then drain and rinse with cold water.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, peanut butter, lime juice, and a little water to thin if necessary.
- In a large bowl, combine cooked noodles, carrots, red bell pepper, and green onions.
- Add the baked tofu and pour the peanut sauce over the top, tossing everything to coat evenly.
- Garnish with cilantro and crushed peanuts before serving.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 55gProtéines: 18gFat: 18gSucre: 8g
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