30-MINUTE LEMONGRASS COCONUT TOFU NOODLE BOWLS

30-minute lemongrass coconut tofu noodle bowls make weeknight cooking feel effortless and indulgent. Skip the takeout this week in favor of these Asian-inspired, nutrient-packed bowls of bliss.

INGREDIENTS

  • 1 (14-oz.) block extra-firm tofu, drained
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. lemongrass paste*
  • 2 garlic cloves, minced
  • 2 tsp. honey
  • 1½ tsp. fish sauce
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. kosher salt
  • Juice of 1 lime
  • 1 cup lite canned coconut milk, divided
  • 12 oz. quartered baby bok choy
  • 2 tsp. canola or coconut oil
  • ½ cup fresh cilantro leaves
  • Brown rice noodles or rice for serving
30-MINUTE LEMONGRASS COCONUT TOFU NOODLE BOWLS #Dinnerecipes


INSTRUCTIONS

  1. Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.
  2. Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and ¼ cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.
  3. Heat oil in a large skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan.
  4. Full instructions visit @dishingouthealth


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