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Coconut Turmeric Noodle Bowl with Tofu and Veggies

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Ingredients

  • ½ cup coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • ½ inch piece of ginger, peeled and minced
  • ¼ tsp each: turmeric, coriander, black pepper and salt
  • 1 TBS canola oil
  • 6 oz tofu, drained and patted dry, cut into cubes or strips
  • 4 oz brown rice vermicelli
  • 1 small carrot, shredded
  • ½ cup sliced red cabbage
  • ½ cup shelled edamame (thawed if frozen)
  • Cilantro leaves and sesame seeds for garnish

Instructions

  1. Combine coconut milk, broth, garlic, ginger, turmeric, coriander, black pepper, and salt. Bring to a boil and simmer for 20 minutes.
  2. Meanwhile heat canola oil in a heavy bottomed skillet until shimmering. Add tofu and cook until golden brown, turning once or twice, about 15 minutes.
  3. Prepare noodles according to package directions
  4. Divide broth among bowls, top with noodles, veggies, and tofu.

Find it online: https://www.alisonsallspice.com/coconut-turmeric-noodle-bowl-with-tofu-and-veggies/