indonesian

Spicy Peanut Noodles With Tofu And Bok Choy

Name: Spicy Peanut Noodles With Tofu And Bok Choy
Yield: 1 serving
Cuisine: indonesian
Ingredients: 69 g wheat noodles (dry); 147 g firm tofu, cubed; 130 g bok choy, chopped; 29 g peanut butter (smooth); 15 g soy sauce; 8 g rice vinegar; 8 g garlic, minced; 8 g vegetable oil; 2 g chili flakes

This stir-fried dish pairs wheat noodles with firm tofu, cubed, bok choy, chopped and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

67 g Carbohydrates

32 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g wheat noodles (dry) 241 kcal
147g firm tofu, cubed 112 kcal
130g bok choy, chopped 26 kcal
29g peanut butter (smooth) 171 kcal
15g soy sauce 11 kcal
8g rice vinegar 1 kcal
8g garlic, minced 12 kcal
8g vegetable oil 71 kcal
2g chili flakes 6 kcal

Cooking instructions

wheat noodles (dry)
Cook wheat noodles in boiling water until just tender; drain and rinse briefly to stop cooking.
peanut butter (smooth)soy saucerice vinegarchili flakes
In a bowl, whisk peanut butter with soy sauce, rice vinegar, chili flakes, and a splash of hot water to make a smooth sauce.
firm tofuvegetable oil
Heat vegetable oil in a skillet over medium-high. Brown tofu cubes 4 to 5 minutes, turning to color multiple sides.
bok choygarlic
Add garlic and bok choy; stir-fry 2 to 3 minutes until bok choy wilts.
wheat noodles (dry)peanut butter (smooth)soy sauce
Add noodles and the peanut sauce. Toss 1 to 2 minutes until evenly coated and glossy. Taste and adjust salt if needed.