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
How to Make It
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.
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.
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.
Tasty! Another reviewer found it gloppy. I thought it was exactly what I expect from a noodle bowl... A little bit brothy but mine wasn't soggy. My rice noodles had instructions for soaking in hot water off heat and they retained a perfect texture. Loved the broth though thought it needed a little more salt so I served with soy sauce at the table. I added a chopped up bell pepper to the coconut broth while it was cooking just because I had one that wouldn't be good much longer. I think I may reduce the edamame next time and add other veggies too like carrots or even broccoli. I sliced up the remaining jalapeño that wasn't grated to use as a garnish for my boyfriend's portion as he loves spice.
My husband really liked this recipe, although he said he would have preferred that the tofu be sauteed in sesame seed oil first and then the other ingredients added. Other than that, he said it was good flavor.
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