Surinworld

Time to count your blessings because a little appreciation goes a long way. 🤍

"That's exactly how it is in yoga. The places where you have the most resistance are actually the places that are going to be the areas of the greatest liberation." - Rodney Yee

with her Surin Yoga wheel ⭕

This Spicy Peanut Tofu Noodle Salad Is the Ideal Weekday Dinner

This one-bowl meal is delicious, easy and portable.

Plant Power
This gluten-free Thai-inspired salad will keep you full for longer, packed not only with vitamin-rich fruits and veg but also with plant-based proteins: Peanut butter is rich in healthy fats like oleic acid, which has been linked to improved insulin sensitivity, while tofu contains all the essential amino acids – the building blocks of protein – your body needs.

Ingredients:
8 oz pad Thai–style brown-rice noodles
1/2 cup BPA-free canned full-fat coconut milk
¼ cup unsalted crunchy peanut butter
3 tbsp Massaman or Thai red curry paste
1 lime, zested and juiced, divided
1 tbsp fish sauce
7 oz baked tofu, cut into bite-size pieces (Tip: If you can’t find baked tofu, simply cube firm tofu and sauté until lightly crisp.)
1 red bell pepper, thinly sliced
1 mango, pitted, peeled and thinly sliced
1 cup lightly packed chopped cilantro leaves

Preparation:
1. Prepare noodles according to package instructions. Rinse with cool water and drain.

2. In a large serving bowl, whisk coconut milk, peanut butter, curry paste, lime zest and juice and fish sauce. Add drained noodles, tofu, bell pepper, mango and cilantro and toss to coat with dressing. (Make Ahead: Salad can be stored in an airtight container for up to 3 days. Add a few tablespoons of warm water and toss to loosen dressing.)

ENJOY! ❤️

"Those who move forward with a HAPPT SPIRIT will find that things will always WORK OUT."
farmgirl with her Surin Yoga wheel ⭕