Peanutbutter noodles w. tofu, edamame and mango


First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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Serving: 3-4 people

Time: 40 min.


  • 250 g rice noodles (or whatever noodles you prefer)
  • 1 zucchini
  • 1 clove of garlic
  • 200 g tofu
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 3 dl frozen edamame beans
  • ¼ cabbage
  • 1 carrot
  • ½ bell pepper
  • ½ cucumber
  • 1 mango


  • 4 tbsp peanutbutter
  • 2 tbsp fresh grated ginger
  • 1 clove of crushed garlic
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp sesame olie 
  • 6 tbsp water
  • 1 tsp salt


  • Wash your veggies and cut your bell pepper, cucumber, carrot and cabbage into thin slices (julienne) and then put it in a big bowl. Cut the mango, tofu and zucchini into chunks. Put the mango in the bowl with the veggies and put the zucchini and tofu in a frying pan with 1 clove crushed garlic, salt, soy sauce and oil for frying. Fry it for 10 min. and after 5 min. put in the frozen edamame beans. When it’s done frying put it in the bowl with the veggies.  
  • Cook your noodles by following the package instructions. While the noodles are boiling, mix together the ingredients for the peanutsauce in a bowl. When the noodles are done cooking, rinse them and put them in the bowl with the veggies together with the peanutsauce, mix everything together. 
  • Serve the dish with fresh spring onion or coriander and sesame seeds.


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