Creamy Coconut Noodles with Tofu, Bok Choy, Bell Pepper & Lime

Ingredients

• 2 baby bok choy (Trimmed and cut crosswise into 1-inch strips)
• 13.5 fl oz coconut milk
• 12 oz extra-firm tofu (Cut into medium dice)
• 1 clove garlic (Peeled and minced)
• 1 inch piece ginger root (Peeled and minced)
• 0.5 small bunch green onions (scallions) (Trimmed and cut crosswise into ¼-inch pieces)
• 0.5 lime (Juiced)
• 1 red bell pepper (Halved, seeded, and thinly sliced)
• chili-garlic sauce (Amount not specified)
• flat rice (pad thai) noodles (Amount not specified; soak according to package directions)
• soy sauce (Amount not specified)
• toasted sesame oil (For coating the skillet; amount not specified)

Steps

1. 1

   Cut the tofu in half along its long side. Sandwich it between clean towels or paper towels and place it on a baking sheet. Set a cutting board with something heavy on top of the tofu and set aside to press out excess water.

2. 2

   Fill a medium saucepan about halfway with hot tap water. Cover and bring the water to a boil over high heat.

3. 3

   Once the water boils, remove the saucepan from the heat and add the flat rice noodles. Soak for 10 minutes, or according to the package directions.

4. 4

   Drain the noodles in a colander, rinse them under cold water, and set them aside.

5. 5

   Meanwhile, wash and dry the fresh produce.

6. 6

   Trim the bok choy and cut it crosswise into 1-inch strips. Place it in a medium bowl.

7. 7

   Trim the green onions and cut them crosswise into ¼-inch pieces. Add them to the bowl with the bok choy.

8. 8

   Trim, halve, seed, and thinly slice the red bell pepper. Add it to the bowl with the other vegetables.

9. 9

   Preheat a skillet over medium heat.

10. 10

    While the skillet heats, peel and mince the ginger and garlic. Add both to the bowl with the vegetables.

11. 11

    Once the skillet is hot, add the toasted sesame oil and swirl to coat the bottom.

12. 12

    Add the vegetables, ginger, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are starting to soften, 3–4 minutes.

13. 13

    Add the coconut milk, soy sauce, and chili-garlic sauce to the skillet. Stir to combine and bring the mixture to a simmer.

14. 14

    Once simmering, reduce the heat to low and cook until the sauce thickens slightly, 3–4 minutes.

15. 15

    Meanwhile, cut the pressed tofu into medium dice.

16. 16

    Add the soaked noodles and diced tofu to the skillet. Gently toss to combine and continue cooking until heated through, 2–3 minutes.

17. 17

    Juice the lime into the skillet and stir to combine. Remove the skillet from the heat.

18. 18

    Divide the creamy noodles, tofu, and vegetables between bowls and serve.

Notes

The source does not specify quantities for the rice noodles, soy sauce, chili-garlic sauce, or toasted sesame oil; use the package directions for the noodles and season the sauce to taste. The source specifies a 30-minute total preparation time.

Nutrition per serving

• main
• vegetarian
• dairy-free
• Asian-inspired
• one-pan
• noodles
• quick dinner