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Lemongrass Coconut Tofu Noodle Bowls

30-Minute Lemongrass Coconut Tofu Noodle Bowls You’ll Love

Delicious Lemongrass Coconut Tofu Noodle Bowls that are quick, easy, and bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Marinade
  • 1 block Extra-Firm Tofu Drain and press to remove excess moisture
  • 1 tablespoon Freshly Grated Ginger Fresh preferred for flavor
  • 2 tablespoons Lemongrass Paste Can be found in the fresh herb section
  • 3 cloves Garlic Cloves Fresh garlic is best
  • 1 tablespoon Honey Substitute with maple syrup for vegan option
  • 1 tablespoon Fish Sauce Substitute with soy sauce for vegetarian version
  • 1 teaspoon Crushed Red Pepper Flakes Adjust to taste
  • 1 teaspoon Kosher Salt Use sparingly
  • 1 Juice of 1 Lime Fresh preferred
  • 1/2 cup Lite Canned Coconut Milk Use full-fat for richer flavor
For the Vegetables
  • 3 cups Baby Bok Choy Other greens like spinach or kale can work
  • 2 tablespoons Canola or Coconut Oil Substitute with olive oil if needed
  • 1/4 cup Fresh Cilantro Leaves For garnish
For the Base
  • 8 ounces Brown Rice Noodles or Rice Adjust cooking time based on your choice

Equipment

  • large skillet
  • mixing bowl
  • paper towels
  • Plate

Method
 

Steps to Prepare
  1. Press the Tofu: Place extra-firm tofu on a paper towel-lined plate, cover with another towel, and set a weight on top for 15-20 minutes.
  2. Cube the Tofu: Cut the tofu into bite-sized cubes and set aside.
  3. Mix Marinade: In a bowl, whisk together grated ginger, lemongrass paste, minced garlic, honey, fish sauce, crushed red pepper flakes, kosher salt, lime juice, and coconut milk.
  4. Marinate Tofu: Add the cubed tofu to the marinade. Allow it to sit for about 10 minutes.
  5. Sauté Bok Choy: Heat oil in a skillet over medium-high heat. Sauté the sliced baby bok choy for about 4 minutes, cover and cook for another 3 minutes.
  6. Cook Tofu: In the same skillet, add the marinated tofu along with all the marinade. Cook for about 6-8 minutes.
  7. Add Coconut Milk: Stir in the remaining coconut milk and cook for an additional 5 minutes to create a creamy sauce.
  8. Serve: Spoon the tofu mixture over rice or noodles and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 750mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

For an extra zing, add lime wedges on the side.

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