Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

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Tofu and Edamame Noodle Bowl with Caramelized Coconut BrothRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Grating jalapeño, ginger, and garlic allows them to infuse the coconut milk with bold flavor quickly, while caramelizing the mixture intensifies the savory-sweet appeal of this saucy noodle bowl.

Serves 4 (serving size: about 1 1/2 cups)


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2 teaspoons grated fresh jalapeño pepper
1 teaspoon grated peeled fresh ginger
1 (13.5-ounce) can light coconut milk
1 garlic clove, grated
1 (14-ounce) package extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
6 ounces dried brown rice noodles (such as Annie Chun's)
1 1/2 cups frozen edamame
1/2 cup unsalted vegetable stock
1 1/2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
6 ounces baby spinach
1/4 cup chopped unsalted, dry-roasted peanuts


1. Combine first 4 ingredients in a large skillet; bring to a boil. Add tofu to pan. Cook 12 minutes or until liquid is reduced to about 1/3 cup and starts to turn light golden, stirring frequently.

2. Prepare rice noodles according to package directions, omitting salt and fat. Add edamame to noodles during last minute of cooking time. Reserve 1/2 cup cooking liquid. Drain noodle mixture; rinse with cold water. Drain.

3. Add noodle mixture, stock, and 1/2 cup reserved cooking liquid to pan; toss to coat. Remove from heat; stir in juice, salt, and spinach. Sprinkle with peanuts.

Created date

October 2015

Nutritional Information

Calories 393
Fat 13.6 g
Satfat 2.8 g
Monofat 3.4 g
Polyfat 5 g
Protein 18 g
Carbohydrate 52 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 469 mg
Calcium 145 mg