ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker


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

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.


  • 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

Nutrition 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

How to Make It

  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.