Peanut–lime tofu noodles
Golden tofu, crunchy vegetables and rice noodles coated in a creamy peanut, lime and ginger sauce. A satisfying vegan dinner.
At a glance
Vegan · 20 minutes active preparation · 30 minutes total · meal
Method range: 2–2 servings.
Contains: gluten, peanut, soy, wheat. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2744 kJ
- Protein
- 31.0 g
- Carbs
- 53.8 g
- Fat
- 32.6 g
- Iron
- 5.1 mg
- Calcium
- 364.8 mg
- Folate
- 216.0 µg
- Vitamin C
- 190.6 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Firm tofu, drained300 g
- Rice noodles, cooked and drained300 g
- Carrot, peeled and raw120 g
- Red capsicum, raw150 g
- Peanut butter, no added sugar or salt45 g
- Regular soy sauce25 g
- Lime juice35 g
- Fresh ginger, peeled12 g
- Garlic, peeled6 g
- Olive oil15 g
- White sugar8 g
- Warm water90 g
- Fresh coriander10 g
Method
- Prepare rice noodles according to their packet, then drain and weigh 300 g cooked noodles for this recipe. Loosen with a little water if sticky. Pat the tofu thoroughly dry and cut into 2 cm cubes. Cut the carrot into fine matchsticks and the capsicum into thin strips.
- Finely grate the ginger and garlic. Whisk the peanut butter, soy sauce, lime juice, sugar and 90 g warm water until smooth. The sauce should pour easily; set it aside.
- Heat 10 g oil in a large non-stick pan over medium-high heat. Add tofu in a single layer and cook for 8–10 minutes, turning occasionally, until several sides are golden. Transfer to a plate.
- Add the remaining 5 g oil, carrot and capsicum to the pan. Stir-fry for 3 minutes so they soften slightly but keep some crunch. Add ginger and garlic and stir for 30 seconds; do not let the garlic burn.
- Lower the heat. Add the sauce, cooked noodles and tofu. Toss gently for 1–2 minutes until hot and evenly coated; avoid boiling the sauce dry. If it tightens, add a tablespoon of water at a time until glossy. Divide between two bowls and scatter over the chopped coriander.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 2744 kJ | — | |
| 31.0 g | — | |
| 32.6 g | — | |
| 8.2 g | 33%AI | |
| 53.8 g | — | |
| 365 mg | 36%RDI | |
| 15 µg | 10%RDI | |
| 5.1 mg | 28%RDI | |
| 0.45 µg | 19%RDI | |
| 216 µg | 54%RDI | |
| 190.6 mg | 424%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Independently developed and editorially reviewed; not kitchen-tested. Timings are estimates; use stated doneness cues. Original batch size reviewed. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed; not kitchen-tested. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Calculated from weighed ingredient inputs using existing AFCD records. Raw/dry weights are specified; noodles and peas use cooked, drained weights. All listed oil, salt and sauce are counted. Cooking losses and drained residues are not separately measured; finished-dish nutrients are estimates. Unknown nutrient values remain unknown. No unlisted garnish or accompaniment is included. Not kitchen-tested.
- Firm tofu, drained: Whole-recipe edible weight.
- Rice noodles, cooked and drained: Whole-recipe edible weight. Weigh after cooking and draining; dry weight is not interchangeable.
- Carrot, peeled and raw: Whole-recipe edible weight.
- Red capsicum, raw: Whole-recipe edible weight.
- Peanut butter, no added sugar or salt: Whole-recipe edible weight.
- Regular soy sauce: Whole-recipe edible weight.
- Lime juice: Whole-recipe edible weight.
- Fresh ginger, peeled: Whole-recipe edible weight.
- Garlic, peeled: Whole-recipe edible weight.
- Olive oil: Whole-recipe edible weight.
- White sugar: Whole-recipe edible weight.
- Warm water: Whole-recipe edible weight.
- Fresh coriander: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Firm tofu, drained: Tofu (soy bean curd), firm, as purchased
- Rice noodles, cooked and drained: Noodle, rice stick, boiled, drained
- Carrot, peeled and raw: Carrot, mature, peeled, fresh, raw
- Red capsicum, raw: Capsicum, red, fresh, raw
- Peanut butter, no added sugar or salt: Peanut butter, smooth & crunchy, no added sugar or salt
- Regular soy sauce: Sauce, soy, commercial
- Lime juice: Juice, lime
- Fresh ginger, peeled: Ginger, peeled, fresh, raw
- Garlic, peeled: Garlic, peeled, fresh, raw
- Olive oil: Oil, olive
- White sugar: Sugar, white, granulated or lump
- Warm water: Water, tap
- Fresh coriander: Coriander, fresh, raw