Thai Peanut Veggie Stir-Fry
35 min597 kcal each
Crisp vegetables, tofu and edamame tossed in a rich peanut sauce over rice noodles. The tofu and edamame make it a meal.
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Plan this recipeIngredients
for 3 servings- Rice noodles, dry150 g
- Firm tofu, pressed700 g
- Edamame, shelled150 g
- Broccoli florets300 g
- Red bell pepper1 piece
- Smooth peanut butter50 g
- Low-sodium soy sauce2 tbsp
- Lime juice1 tbsp
- Garlic2 clove
- Fresh ginger10 g
- Sesame oil1 tsp
- Water4 tbsp
Method
Prep 15 min · cook 20 min- Soak or cook the rice noodles according to the packet, then drain.
- Cube the pressed tofu and sear it in the sesame oil until golden, then set aside.
- Stir-fry the broccoli and sliced pepper for 4 minutes, until just tender, adding the edamame for the last minute.
- Whisk the peanut butter, soy sauce, lime juice, grated garlic and ginger, and the water into a sauce.
- Toss the noodles, vegetables, tofu and sauce together over the heat for a minute.
Nutrition
per servingCal
597
Protein
38g
Carbs
67g
Fat
23g
Of 23g of fat per serving, 4.3g is saturated.
