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.
Servings: 4 servings
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
- 1 1/2 tsp. fish sauce
- 1/4 tsp. crushed red pepper flakes
- 1/4 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
- 1/2 cup fresh cilantro leaves
- Brown rice noodles or rice for serving
Instructions
- Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.
- Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and 1/4 cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.
- 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.
- 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 3/4 cup coconut milk; cook 5 minutes.
- 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.