Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

3 Reviews
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Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
Yield
Serves 4 (serving size: about 1 1/2 cups)
By Caroline Wright
December 2015
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Simple and light

CookingQueen
December 10, 2017
This was ok but definitely needed more salt. My tofu/coconut milk didn’t really caramelize.

Goopy

gastrocari
January 27, 2016
This had a good flavor but was too goopy for my taste. It might have been better to serve the mixture over the rice noodles. As written it was just a bowl of glop. Too bad as it sounded so good

Yum!

Julie
June 02, 2016
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.

Good Flavor

preciousthings
July 27, 2016
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.