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.

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.

Ratings & Reviews

Simple and light

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


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


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

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.