international

Tofu Peanut Noodle Salad with Cucumber and Carrot

Name: Tofu Peanut Noodle Salad with Cucumber and Carrot
Yield: 1 serving
Cuisine: international
Ingredients: 66 g rice noodles, dry; 158 g firm tofu; 28 g peanut butter; 105 g cucumber; 70 g carrot; 18 g soy sauce; 13 g lime juice; 7 g sesame oil; 22 g water

This dish pairs rice noodles, dry with firm tofu, peanut butter and cucumber. 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 Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

73 g Carbohydrates

30 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g rice noodles, dry 241 kcal
158g firm tofu 120 kcal
28g peanut butter 165 kcal
105g cucumber 16 kcal
70g carrot 29 kcal
18g soy sauce 13 kcal
13g lime juice 4 kcal
7g sesame oil 62 kcal
22g water 0 kcal

Cooking instructions

rice noodleswater
Cook noodles in boiling water until tender. Rinse under cold water and drain well.
peanut buttersoy saucelime juicewater
Whisk peanut butter, soy sauce, lime juice, and water until smooth to make a dressing.
rice noodlescucumbercarrot
Toss noodles with cucumber and carrot.
firm tofusesame oil
Heat sesame oil in a nonstick skillet over medium-high heat. Sear tofu cubes 6-8 minutes, turning to brown most sides.
firm tofu
Add tofu to the bowl, pour over dressing, and toss to coat. Serve at room temperature or chilled.