30-Minute Lemongrass Coconut Tofu Noodle Bowls
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Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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
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. Increase heat to medium-high and add tofu mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid reduces by half and tofu is lightly golden. Add remaining ¾ cup coconut milk; cook 5 minutes.
  5. To prepare, serve tofu mixture and bok choy over grain of choice. Garnish with fresh cilantro.
Notes
Look for lemongrass paste by the packages of fresh herbs in your local grocery store.
Recipe by Dishing Out Health at https://dishingouthealth.com/30-minute-lemongrass-coconut-tofu-noodle-bowls/