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Categories:
pepper fresh ginger light coconut milk garlic water brown rice noodles frozen edamame lime juice kosher salt baby spinach peanuts
Viewed: 31 - Published at: 2 years agoIngredients
- 2 teaspoons grated fresh jalapeno pepper
- 1 teaspoon grated peeled fresh ginger
- 1 (13.5-ounce) can light coconut milk
- 1 garlic clove, grated
- 1 (14-ounce) package extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
- 6 ounces dried brown rice noodles (such as Annie Chun's)
- 1 1/2 cups frozen edamame
- 1/2 cup unsalted vegetable stock
- 1 1/2 tablespoons fresh lime juice
- 3/4 teaspoon kosher salt
- 6 ounces baby spinach
- 1/4 cup chopped unsalted, dry-roasted peanuts
Method
- Combine first 4 ingredients in a large skillet; bring to a boil. Add tofu to pan. Cook 12 minutes or until liquid is reduced to about 1/3 cup and starts to turn light golden, stirring frequently.
- Prepare rice noodles according to package directions, omitting salt and fat. Add edamame to noodles during last minute of cooking time. Reserve 1/2 cup cooking liquid. Drain noodle mixture; rinse with cold water. Drain.
- Add noodle mixture, stock, and 1/2 cup reserved cooking liquid to pan; toss to coat. Remove from heat; stir in juice, salt, and spinach. Sprinkle with peanuts.
