Thai peanut noodle bowls with spicy lime tofu and crisp vegetables from Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals (page 150) by Gena Hamshaw

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Notes about this recipe

  • sherri_xcf6n4 on April 10, 2026

    LOVE this. I don’t know that red curry paste is the magic ingredient for pB sauce, but it was good enough in there.

  • acwebb2 on May 01, 2025

    This was fine, not memorable. As written, the tofu will never get crispy, it was very wet.

  • LFL on October 29, 2022

    3 stars. Interesting having both curry paste and peanut butter in it. I haven’t seen that combination before. All right but not wow. It needed more peanut butter and some sweetening, and also less lime zest and maybe even less lime juice. Or maybe it’s just that the curry paste already contained lime leaves and the recipe needed less than we put in for that reason (we used Thai and True Panang curry paste). If making this again I’d start with no more than a teaspoon of lime zest instead of the zest of a whole lime, a tablespoon more peanut butter, and at least a tablespoon of agave nectar. Then I’d taste and see if I should use less or more of any of these if making a third time. I probably won’t do all that though; too much effort and there are a lot of other good peanut sauce recipes out there.

  • mharriman on November 29, 2020

    Excellent. This recipe requires more prep, steps, pans, bowls,etc., than I prefer, but the outcome is healthy and tastes wonderful. My husband remarked, “This one’s a keeper!” One of the better vegan meals I’ve made in awhile. Will definitely make again when I’m not in a hurry to get dinner on the table.

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